|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P- Observed employee handling raw chicken, then handling raw pork without changing gloves or washing hands. Employee should was hands and change gloves between different tasks such as handling different raw proteins. CDI- Employee was informed on the correct procedure for hand washing and washed hands and changed gloves. -2pts- |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for hand washing at each handsink. -Pf- Observed hand wash sink in seafood area with no soap upon arrival. CDI- PIC had soap dispenser filled
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed adjacent hand wash sink without paper towels. CDI- PIC had paper towels brought over to sink. -0pts- |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P- Observed raw chicken in walk-in cooler stored incorrectly. There was chicken stored above beef and pork. CDI- PIC had proteins stored correctly. REPEAT. -1.5pts- |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 soft queso in the walk-in cooler and front display marked with a date that was 7 days beyond sale date. CDI- PIC voluntarily discarded products.
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 pork cheese that was sliced on the previous day for storage greater than 24 hours that was not marked. CDI- PIC labeled the product with the previous date. -1.5pts- |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed wet/in use wiping cloths stored on top of cutting boards. CDI- PIC removed wiping cloths after education on proper storage. -0pt- |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in the bottom of the front display unit, needs more thorough cleaning frequently. -1pt- |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster with door open. Doors should be tight fitting to avoid pests. -0pt- |
|
53
|
0.50
|
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. -Seal around window to meat prep area was hanging and contained build up.
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. Observed splatter on the ceiling and light shields. Observed build up around the floor baseboards. Facility needs more thorough cleaning. -0.5pts- |