|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P. EHS observed food employee place raw shrimp in fryer basket. EHS observed food employee go from handling raw shrimp to a ready to eat salad. Food employee touched a ready to eat salad with same gloves used to handle raw shrimp. CDI- EHS provided education, salad was voluntarily discarded, and food employee properly washed hands and donned new gloves. -2- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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. EHS observed shelving in walk in coolers and shelving above prep area in need of more frequent cleaning. EHS observed visible debris on these shelves that could contaminate food during storage or prep. **REPEAT** -1- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. Observed cracked/missing floor tiles throughout. EHS observed water damage to tiles outside walk in cooler. Repair or replace. **REPEAT**
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 dust buildup on vent covers. Increased and more thorough cleaning frequency recommended. Observed cleaning needed under and behind equipment. **REPEAT** -1- |