|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P; 2-301.14 Wash hands before donning gloves and between gloves uses. -P
2-301.15 Only wash hands in handwashing sink. -PF
Employee observed washing hands in grill line prep sink. Employee observed not washing hands for at least 20 seconds with soap. Employee observed not washing hands after donning gloves and between glove use at raw side of fry area. Employee observed not performing handwash after handling unclean produce. CDI. Informed PIC that employees were not performing correct handwashes. PIC immediately corrected employees to wash hands and educate when to wash hands. All employees washed hands properly. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed raw shell eggs stored over ready to eat foods such as shredded cheddar cheese. Observed food employee use same gloves to slice clean tomatoes after after washing unclean tomatoes without performing a glove change and handwash. CDI. Food employee moved the raw shell eggs underneath the ready to eat cheddar cheese. PIC had food employee cleaning tomatoes to wash hands and change gloves. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed the following TCS foods above 41F (see temperature chart above and on comment addendum): tuna salad, chicken salad, pooled eggs, parm sauce, potatoes, sliced ham, goat cheese, salad, chili, pasta salad, boiled eggs, hot dogs, egg wash and raw chicken. CDI. During the inspection, the PIC called out repairman who was working to repair coolers (see item #31). I will return within ten (10) days to verify compliance of temperatures. TCS foods were iced down and cooled down to 41F and line checks were performed before EHS exited building. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Facility has improved in date marking however there were several TCS items on the grill prep line that were not properly date marked: sliced ham and sliced bologna (made 4/24), parm cream sauce (made 4/23) and noodles (made 4/24) and sliced ham and hotdogs in low boy. CDI. All items were properly date marked according to date of bulk items in the walk in cooler. Suggestion to the PIC to re-educate cook staff to mark individual portioned items for the line to maintain compliance. Repeat; half points due to effort; will re-evaluate at next inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf
During the inspection, cold holding capacity was not in compliance. Several issues with cold holding equipment were noted. The PIC called out repairman who was working to repair coolers at end of inspection; repairman mentioned sandwich prep cooler condenser fans were in need of cleaning in the sandwich prep cooler; plastic pans utilized vs. stainless steel (help transfer heat easier) low boy was short cycling and starter was not properly functioning. Front walk in cooler temperature knob was knocked and product was holding slightly above 41F; cooler ambient was turned down to 36F and product temperature was in compliance. Freon added to double door reach in cooler and sandwich prep cooler. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
COMMENT: Continue clean FRP walls and floors throughout the facility. Continue to clean floors underneath equipment. |