|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Ensure that foods are labeled with the common name of their contents if placed inside a secondary container. Observed bulk container of what was later identified as flour without a label present. CDI- PIC labeled flour container during the inspection. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Hats/hairnets shall be worn by all employees engaging in food preparation. Observed PIC without hat or hairnet present preparing food. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoops stored in different seasoning salts with the handles making direct contact with foods in oregano and garlic powder seasonings. Ensure that handles do not make contact with foods. |
|
49
|
0.50
|
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 build up attached to the exterior of pans consisting of flour and food from previous use. Observed build up attached to reach in unit underneath prep unit. |
|
55
|
1
|
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 heavy buildup attached to floors. Food establishment is working towards getting floors professionally clean. Buildup includes flour in some areas by the sides of equipment. |