|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed two kitchen employees attempt glove changes without a hand wash. CDI (corrected during inspection) Employees washed their hands as instructed. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark system in place. Facility has been open for one week. VR (verification required) Facility shall date mark all required TCS food once opened or prepared. All food containers need the prep date on them. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of disinfectant cleaner unlabeled. CDI by labeling. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed a dial thermometer without a thin probe in the office. VR to ensure a thin probe thermometer is available and used. |
|
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. Observed boxes of food on the walk-in freezer floor. PIC is going to order another dunnage rack. |
|
50
|
0
|
Sewage and waste water properly disposed |
No |
No
|
No |
5-402.13 Conveying Sewage - P Observed the sewage line for the single toilet in the facility backed up. Plumbers were on site and working to clear the back up. Toilet will be reset once the back up is cleared. |