|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - Observed an employee handle soiled utensils and then prep RTE foods while donning gloves without a hand wash. Also observed an employee prep raw foods then prep RTE foods without a hand wash after donning gloves. CDI- PIC was informed of the violation and prior to cross contamination occurred EHS observed proper hand washing. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed an employee handle raw beef and attempt to prep other foods without a glove change and hand wash. CDI- EHS instructed the employee to discard gloves and wash hands. EHS observed proper glove change and hand wash during the inspection after instruction was provided. |
|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed bone in pork chops being undercooked and cooled. Through conversation EHS was informed salmon is smoked to 120F and cooled to be reheated to 145F up to three days after cooling. PIC voluntarily discarded the pork chops and stated the process would be discontinued. A VR will occur no later than 4/7/20 to ensure procedures are provided or process is discontinued with written documentation. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- REPEAT- Observed all shakers and squeeze bottles on the cook line without a label. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed several employees with watches, bracelets, and large ring on while preparing foods. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several wet stack metal and plastic pans stored on clean rack near dish machine. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed ice machine bolts in need of replacing due to rust and deep grooves. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. 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 damage to baseboards near dish pit area hand sink. Observed ceiling in need of repair due to damage near cook line. Observed dirt and dust build up on vents near cook line. |