|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 Observed six portions of prebagged RTE food (chicken wings and roast beef) in WIC with labels for 12/21/2023. Per conversation with PIC, chicken and roast beef were pulled from the freezer on 12/28 and required thawing label. This is consistent with noted freeze and thaw items seen throughout establishment. CDI- Item was properly date marked with proper thaw date. REPEAT.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two (2) bags of open TCS foods (leafy lettuce and spring mix) in mini prep unit with no date marks. CDI - PIC voluntarily disposed. REPEAT.
EHS and facility will institute a Risk Control Plan due to multiple unannounced inspections with repeated date marking and disposition violations. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee engaged in food prep (stovetop cooking) with a wristband.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two (2) employees, including PIC, involved in food tasks (plating food, preparing sanitizer solutions, etc.) with no effective hair restraints. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed one (1) bin of washed apples in grill side prep top with stickers still on surface. CDI - EHS and PIC discussed proper washing of produce; apples were set aside for thorough washing prior to being cut. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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. Observed accumulation of dry food soil on highest clean dish shelf next to stove and at single service shelf next to grill and sandwich prep areas. Clean as needed to prevent soil and dust accumulation. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash can at handwashing sink next to ice machine and Beer WIC. Provide some means of disposing of paper towel at each handsink. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 minor holes at wall adjacent to 3 compartment sink, where previous fixtures may have been installed. Seal holes in wall such that wall is smooth and easily cleanable. |