|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee filling up bowl at handsink. CDI - EHS educated PIC and PIC corrected employees. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored directly on top of sauce bin in walk in cooler. CDI - PIC relocated raw beef to correct storage order.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lemons and lime stored above ready to eat foods in walk in cooler. CDI - Employees reorganized to correct storage order. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple containers of collards and taco pork holding 45F and above in walk in cooler. PIC stated the door was open for large delivery this morning. CDI - All containers uncovered and placed in reach in freezer to cool rapidly. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in prep area. REPEAT. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-307.11 Miscellaneous Sources of Contamination - C/3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food employee portioning sauce with food container in direct contact with the floor. REPEAT. |