|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Through discussion employees were able to name some of the symptoms, but no food borne illnesses. Facility has a policy in place and a training program, per PIC. CDI: Employee health policy posters/stickers given to PIC today. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handle dirty dishes and then move to clean dishes with no handwash. CDI: Employee educated on when to wash hands and then washed hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed coffee staining in handsink. Did not observe any thing being dumped in sink during inspection. CDI: EHS reminded PIC to re-educate employees on only using the handsink for handwashing. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed employee spray out containers with food debris and immediately place them on drying rack as clean. Employee stated that he only rinses the lids to cambros if not visibly soiled. CDI: All items ran through the dish machine. PIC and EHS educated employee on proper dish washing.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stacked quart containers with food in between them. CDI: Containers voluntarily discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in barista area holding above 41F but at or below 45F. CDI: All items except orange juice rapidly cooled. Coolers turned down to hold foods at 41F and below. Observed one container of eggs above 41F and 45F. PIC stated that during rush period eggs were out on counter. EHS recommends moving eggs permanently to TPHC. TPHC form filled out during inspection. CDI: Eggs voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed yogurt parfaits made with required 7-day dated strawberry jam. Jam is dated for 5/6 and parfaits are dated 5/9. Ensure that items made with TCS ingredients are date marked with the oldest ingredient's original prep date. |
|
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 Observed potatoes cooling in cooler drawer while tightly wrapped. Observed collard greens cooling while tightly packed on a sheet pan. CDI: Products spread out into thin layers and rapidly cooled in walk in. PIC took initiative to change cooling method. Observed hard boiled eggs cooling in container with tight fitting lid. CDI: PIC voluntarily discarded eggs. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths at barista station not completely submerged in sanitizer.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on the floor. |