|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11(A) An employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food, equipment, utensils, linens, single-use artices, or other items can not result.
Personal drink stored on high shelf. Drink fell off shelf and spilled onto floor during inspection. CDI- Cleaned. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.
Container of eggs and strawberries in reach in cooler uncovered. Keep all foods covered. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Metal pans in storage area had dry food debris in interior. CDI- Taken to sink to be cleaned.
4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P
Employee stated slicer for cooked chicken at front is cleaned at the end of every day. Because slicer is coming in contact with TCS chicken, slicer MUST be cleaned (washed/rinsed/sanitized) every FOUR hours. CDI- Facility will implement. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf
Improper cooling methods observed for prepped kale and cooked chicken. Kale was in container with tight-fitting lid in reach in cooler, chicken was overstacked on a tray and wrapped in silan wrap. CDI- Chicken unwrapped and portioned out into two trays to continue proper cooling. Kale was taken to WIF for rapid cooling (cooled to 38F). This is facility's 3rd inspection with a cooling method violation. Facility must implement proper cooling methods for cooked and prepped products. REPEAT |
|
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.
Lots of single service cups stored in a manner not protected of contamination. Keep in sleeves. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Facility in need of general cleaning in areas such as exterior of eqiupment, crevices of gaskets, shelves, bottom of coolers, floors, walls, etc. REPEAT. |