|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee leave market area and do other non-food duties then return to market and don new gloves with no associated hand washing. CDI - gloves removed, hands washed and new gloves applied. Ensure hands are washed when changing tasks and before donning new gloves. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cases of raw ground beef stored on top shelf in walk in cooler directly above ready to eat sauces and produce items. CDI - manager relocated beef to proper storage shelf. Do not store raw animal products above ready to eat food items. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed grinder with previous days meat residue in hopper and in chute. CDI -manager removed for cleaning. Clean equipment after use before storing as clean. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed multiple hose-end chemical sprayers hanging on sides of wire racks immediately adjacent to clean food contact utensils and directly above food items. CDI - PIC relocated chemicals to designated storage area. Keep chemicals away from food and food contact items. |
|
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 pan of 80/20 ground beef densely packed high in tray placed directly into display cooler. Product temperature 52f. Product divided into smaller thin portions in multiple pans and relocated to walk in freezer to quickly chill. Do not place bulk quantities of freshly ground meats into display cooler until product has cooled. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination. Observed splatter and organic matter on surfaces of stacked single service trays. Stacks of single service trays stored sitting directly in pooled foul water inside cabinet under slicer. REPEAT Store trays protected from splatter and contamination. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C Observed organic buildup on hinges, doors, and shelving under prep table holding slicer. Clean more frequently to prevent buildup. |