|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed dishwashing employee go from handling soiled dishes to handling clean dishes without changing gloves and washing hands. CDI- employee was educated and PIC re-directed employee to change gloves and wash hands. REPEAT |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one paper towel dispenser at the handsink in the front corner of the prep area with low batteries and not dispensing paper towels. CDI- advised to place a spare roll of paper towels there until batteries are replaced.
6-301.14 Post a handwash sign at each handsink. Observed employee restrooms and some kitchen handsinks missing handwashing signs. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed ground beef stored over beef loins in the walk in cooler. CDI- by re-arranging. REPEAT
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed produce stored on shelving above partially uncovered washed and cut tomatoes. CDI- by re-arraning to correct location. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one bucket of dilly beans (pickled) stored beyond 7 days. PIC explained that product is hot brined in house. Explained that product would be considered TCS and would need to be stored for 7 days or less at 41F or below. Explained that if facility would like to keep the product for longer than 7 days an approved HACCP/Variance would be required. CDI- vol disposal. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle with two label, one label indicated "sani", the other "degreaser". CDI by removing the "sani" label. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in the facility. Facility has regularly scheduled pest control treatments, additional measures for fly control were also discussed. Advised to monitor and request additional treatments and maintain food products protected. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a minor amount of small plastic food containers stored while wet stacked. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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. Replace blown out lights in the hood system. 6-502.12 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. Minor cleaning needed on the floor around the wheels of the ovens. |