|
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
Employees observed washing hands on several occasions for less than required time. CDI (corrected during inspection). The PIC (person in charge) was directed to hold conversation and have employees rewash hands for required time. Suggestion made to review hand washing procedures in establishment. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
COMMENT: Observed can opener soiled on food contact surface of opening blade. CDI. Instructed PIC to clean and sanitize can opener. |
|
21
|
3
|
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
Observed jarlsberg cheese dip made 2/21/19 stored in cooler with discard date of 3/3/19. Observed brie cheese made 2/25/19 with a discard date of 3/4/19. Observed turkey in deli case with no date mark. Observed pizza sauce in reach in label with prep date of 3/3/19. CDI. The jarlsberg cheese and turkey was voluntarily discarded and brie cheese was relabeled with a discard date of 3/3/19. Pizza sauce relabeled with correct date 2/25/19. Suggestion to corporate to fix the cheese label scale vs. employee labeling cheese as training is not sufficient and is continuing to to lead to multiple point loss. Soft cheeses are to be date marked for a total of 7 days (day of prep counts as day 1). ITS (Intent to suspend the permit) will be issued at next inspection if not corrected. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
COMMENT: Observed light out in hood above cooking equipment. Replace any light bulbs that are out in the facility. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repeat. No points as it is one light bulb. |