|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C); Employee packing rotisserie chickens was chewing gum. Food handlers should not chew gum while preparing foods. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P); The spray sanitizer did not show any concentration on the test strip. Maintain quat sanitizer at 150-400 ppm or as indicated by manufacturer. A verification visit will be made to check sanitizer in the raw meat room. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf); A spray bottle labeled as S and S sanitizer was not S and S sanitizer (facility does not use). Provide correct label on chemical spray bottles. Contents of bottle did not test on a quat test strip as being sanitizer. CDI-Contents were discarded and bottle removed from work area. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination (C); Fan in the raw meat room is condensing over where packaged meat would come off of a machine. Protect food from contamination. Repair drip if possible. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C); Clean sticker/label holder. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat; Main hand wash sink in the HMS room was not connected to the pipe. In the meantime, employees will use the hand wash sink in the meat room to wash hands. Use elbows or body to open the door after washing hands. Repair pipe at hand wash sink. |