|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed one of the two food employees wash her hands at the handsink then turn faucets off without using a protective barrier.
CDI: PIC educated food employee and employee re-washed her hands. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed a case of raw chicken stored directly on the floor inside the WIC. PIC stated their last truck delivery was yesterday.
CDI: PIC removed case of chicken off of the floor to prevent contamination.
REPEAT VIOLATION. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 food debris on interior surfaces inside cooler drawers.
Increase cleaning frequency to prevent attracting pests.
REPEAT VIOLATION. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed black buildup on the ceiling fan vents throughout the kitchen.
Increase cleaning frequency.
REPEAT VIOLATION. |