|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee work with items in the walk in cooler and then proceed to insert gloves on prior to food prepping without a hand wash step in between. CDI- PIC coached employee during the inspection on when to wash hands. 0 points. Points will be deducted if same violation is seen from here on out.
General Comment: Observed food employee come into the facility from outside and touched oven knobs and personal apron without washing hands first. Made it clear to staff that hand washing is to occur as soon as you walk into the kitchen to food prep. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed a windex bottle stored in proximity of sliced ham and meat slicer. Ensure that chemicals are stored in ways that cant contaminate food items. CDI- windex was moved from food prep area. -1 point.
7-102.11 Common Name-Working Containers - PF Bottle of windex was lacking common name. Ensure that all working chemicals are labeled with the name. CDI- PIC labeled bottle during the course of the inspection. |
|
31
|
0.50
|
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 Prepped deli meat was fully wrapped and enclosed inside of the walk in cooler >45 degrees. PIC stated that this food item was just prepped and placed in the walk in cooler. CDI- ham was unwrapped and placed back in the walk in cooler for better air flow. -.5 points.
General Note: Cooling ham did reach required temp but based off rate it was cooling at .10 at ambient instead of the required .12. Implement more rapid cooling to the facility for better cooling parameters. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-502.11(B) Provide accurately calibrated thermometers. -Pf No thermometer was presented during the inspection today. Will return in 10 days or less to ensure that facility is equipped with a thermometer. VR- .5 points. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of bagged chips were being stored in direct contact with the floor in the back prep area. Chips were uplifted during the inspection. 0 points. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on the 3 comp sink' s drain board. -.5 points. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Cutting boards that were said to be cleaned were storing in the splash zone of the soiled 3 comp sink' s basin. Single service cups were being stored uncovered near cash register. Wrap cups up with protective barrier such as plastic or store them so that they can not be contaminated by customer activity. Cutting boards were placed in 3 comp sink for washing Cups were moved. -.5 points. |