|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed facility blocking access to the rear three compartment sink handsink with a dish drying rack. Handsink is not at all accessible for handwashing. As such, the rack must be removed. Handsinks are required to be accessible for use at all times, by blocking access to this handsink, employees will not be able to properly wash their hands before handling clean dishes/utensils.
EHS will verify that access has been restored to the handsink by 9/12/18. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers still present on the exteriors of stacked plastic containers such that the stickers were contacting the food contact surfaces of the subsequent container. As the stickers are unable to be properly washed/rinsed/sanitized, they must be removed during the wash portion of the process, to prevent contaminating subsequent food contact surfaces when stacked.
Stickers were removed during inspection by PIC. |
|
36
|
1
|
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 multiple house flies present in the facility. Facility lacks any sort of insect entry prevention on the main entryway. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxed single use items such as cups stored directly on the floor of the rear area. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 slight amount of food litter on the floor of the walk in freezer. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys and phones stored in the prep areas/on prep surfaces. Items should be kept separated from food prep areas to prevent contamination, as well as discourage the use of such items during prep. Employees that use their phones/personal items during prep must wash their hands immediately afterwards each time to prevent fomite spread of pathogens. |