|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed ice and food dumped into handsink. CDI - explained that handsinks are only for handwashing, not dumping food into; cleaned sink basin. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed employees not switching gloves enough; employees switch tasks without discarding dirty gloves and begin preparing food with dirty gloves. CDI - educated about when to change gloves; advised to wash hands and don new gloves.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed onions above ready to eat diced tomatoes and ready to eat lettuce in the walkin cooler. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11(A) Equipment Food Contact surfaces and utensils shall be cleaned before each use with different types of raw animal products; each time there is a switch from raw foods to ready to eat foods; any time during operation when contamination may have occured.-P
4-701.10 Equipment Food-Contact Surfaces and Utensils shall be sanitized
Observed food employee wipe down prep table with a dirty rag that is not a sanitizer wiping cloth, and then begin to prep food on the dirty prep table. CDI - educated food employee to throw away dirty rag and to use the sanitizer wiping cloths. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer buckets at 50 ppm. Recommended to check solution more often with test strips to know when to swtich. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed non food contact surfaces of equipment with build up of of sticky residue (thermometer, coffee machine, prep equipment). REPEAT VIOLATION. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed the dumpster area dirty with trash on the ground outside of the dumpster. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed floors in kitchen and the walkin cooler with debris and in need of cleaning. Observed attachments on the walls with build up of dust and residue on them. Adsvised to clean. REPEAT VIOLATION. |