|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed an employee wipe hands on a wiping cloth instead of washing in the handsink. CDI - Verbal correction; hands properly washed. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Coffee pot stored in handsink. CDI - Coffee pot relocated. |
|
13
|
1.50
|
Food separated and protected |
No |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Raw beef stored above half n' half in walk in cooler. CDI - Raw beef relocated to rack with other raw meats. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No date marks on precooked chicken breast, cooked peppers and onions, cooked potatoes, or on opened packaged of sliced ham. CDI - Discussed rule requirement; items correctly back dated. |
|
36
|
0
|
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 a few fruit flies near the three comp sink. Continue working with pest control service provider to eliminate pests. Improvement from last inspection. |
|
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. Clean crumbs from low prep cooler gaskets. |