|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one (1) handwashing sink with jammed paper towel dispenser. CDI- PIC opened paper towel dispenser to make paper towels readily accessible. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed two (2) sausage chicken and onion sausage links and one (1) tray of RTE cooked salad shrimp stored in front display cases, being contaminated by active condensation drips. CDI - EHS donned gloves and disposed of contaminated sausages. Food employee weighed out shrimp to be disposed of for shrinkage invoice and voluntarily disposed of it. PIC adjusted storage cases (repositioned drip tray above food items, tightened loose valve to prevent condensation dripping, etc.) to prevent further contamination. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed approximately six (6) ROP Tuna steaks, still partially frozen, rotated to refrigerated prep room to thaw, prior to being placed at display case. Food employee elaborated that they were pulled recently and would be removed from ROP and placed in display case once thawed. CDI - EHS discussed proper ROP fish thawing with employee; per packaging, fish is to be opened and removed from deoxygenated environment once taken from freezer. Employee cut open ROP tuna steaks prior to end of inspection. REPEAT.
Note: No escalation in point deduction due to note improvement from previous inspection; no other improper thawing procedures (thawing of packaged or unpackaged food under water, etc.) were observed at time of inspection. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed one (1) heavily corroded knife honing rod stored as clean at utensil storage hanger. CDI - PIC voluntarily disposed of rod.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed heavily corroded portions of standing equipment, namely legs of standing bandsaw and meat grinder. Resurface or replace rusted and corroded equipment. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor food soils buildup on sliding display case doors, wrapping station, and non food contact portion of band saw inner case. Clean non food contacts as necessary to prevent soil accumulation. |