|
6
|
2
|
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 employee using bare hand to turn off sink faucet after washing hands. CDI: Provided instruction and employee re-washed hands properly.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employees changing gloves without a handwash in-between gloves. CDI: PIC intervened and instructed employee to get new gloves and to wash hands. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed three cans badly dented along the main seams and compromising integrity of food product. CDI: Badly dented canned goods were voluntarily discarded and PIC is to ensure that cans are inspected upon recieving and dented cans held for credit. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
l3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed cooling pasta salad cooling under boxes of unwashed produce in walk in cooler. CDI: Cooling items were relocated to cart in the middle of walk in. REPEAT. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage holding at 113F and egg whites holding at 101F in hot wells by drive through line. CDI: Both items were voluntarily discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pasta salad, tomatoes and two sliced cheeses cooling in prep units between 48 and 53F. Observed items in walk in cooler cooling in dense containers while covered. CDI: Items were taken to the walk in for rapid cooling (items reached 43F by end of inspection) and items in the cooling process were vented. PIC was provided with handout on cooling methods as well. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed an unlabelled spice shaker on prep line. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
Yes |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed that all sanitizer buckets in facility read 0ppm quat sanitizer. Determined that three compartment sink was dispensing sanitizer at 0ppm as well. Facility discontinued use of sanitizer buckets until EcoLab could arrive to check the plumbing. Facility has a functioning dish machine that normally handles all warewashing, and three compartment sink is used as a back up and for filling sanitizer buckets only. VERIFICATION REQUIRED within 10 days to determine if three compartment sink is properly dispensing sanitizer for buckets. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacks of single service cups throughout facility displayed with the lip contact surface exposed to contamination from the air. |