|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels, or an approved alternative for hand drying at each hand sink. Pf- Observed no paper towels at hand sink at start of inspection. CDI- towels were provided for hand drying. (1 pt) |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A) - Separate raw animal foods from ready-to-eat foods - P- Observed a bag of raw chicken stored above gallons of milk in WIC. CDI- chicken was relocated. (0 pts) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark commercially processed food when the original container is opened in a food establishment and held for more than 24 hours. Pf- Observed most foods in WIC without dates. CDI- foods were dated during inspection. (1.5 pts) |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 The food shall be identified to indicate the time that is 4 hours from the point in time it is removed from temperature control. Pf- Observed samosas on TPHC without time sticker. CDI- time was marked on samosas. (1.5 pts) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf- Observed chicken, potatoes, and samosas stored at room temp to cool. CDI- foods were put in WIC to cool. (0.5 pts) |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several large bucket containers of sauces and other foods stored on the floor in WIC and WIF. Observed foods stored near open back door. REPEAT. (2 pts) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Equipment shall be maintained in good repair.Observed rusting shelves throughout.
4-402.11 Fixed equipment shall be installed to allow access for cleaning and spaced from adjoining equipment, walls, and ceilings at a distance of not more than 1/32 inch; or sealed to adjoining equipment or walls. Observed caulking needed at prep sink and hand sink. (1 pts) |
|
49
|
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 WIC cooler racks and dry good storage racks needing better cleaning. Observed outsides of all cooking equipment needing cleaning of food and grease build up. Observed shelves throughout establishment with dust, grease, and food debris build up. Observed cleaning needed in RIC and microwaves (1 pt) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed a few non approved absorbent ceiling tiles in kitchen, most noted directly above the prep sinks, above dish machine, and near can wash.
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. Observed cracked ceiling light cover above ice machine area, needing replacing. Observed low grout on floor near 3-compartment sink.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed several walls of kitchen needing better cleaning, most notably around cooking areas and the WIC cooler. Additional cleaning is needed throughout the facility.
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed (C) Observed damaged coving near the prep sink at the back door. (1 pt) |