|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee crack a raw shell egg, doff gloves and don new gloves without washing hands and then handle ready to eat food. CDI: Employee washed hands. Food was heated on the griddle to over 145F. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet stacked bowls stored as clean. Overall facility is doing well at drying dishes before storage. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket on middle door of sandwich prep unit and middle door of salad prep unit split. Observed plastic roll up cover of the salad cooler in disrepair. EHS and PIC discussed that due to the plastic breaking down it is no longer smooth and easily cleanable and needs to be replaced. REPEAT VIOLATION Some improvement as there was no ice build up at the coffee station. |
|
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 large fan and sides of reach in cooler and hot box in the same area with heavy dust build up. Ensure more frequent cleaning. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some areas of flooring throughout facility where sealant is chipped/picking up.
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 vents and ceiling tiles in several areas throughout facility with heavy dust accumulation. Ensure more frequent cleaning. |