|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash
(H) Before donning gloves to initiate a task that involves working with FOOD (P).
-Observation: after handling raw meat, food employee was donning gloves without washing hands prior to handle the cooked food items.
-Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily talked with food employee to remove gloves and wash hands before donning gloves. |
|
40
|
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.
-Observation: food employee was wearing watch while cooking and preparing food.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
2-402.11 Use head coverings, beard guards, and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
-Observation: food employee was preparing salad and other food items without any type of head covering with hair bigger than 1in.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-202.11 Multiuse food-contact surfaces shall be smooth, in good repair, free of sharp angles, and finished to have smooth seams and joints. Pf
-Observation: fryer basket had metal coming off that can fall on the food and become a solid hazard.
-Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily discarded fryer basket.
4-402.11 Fixed Equipment, Spacing or Sealing.
(A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is:
(3) SEALED to adjoining EQUIPMENT or walls, if the EQUIPMENT is exposed to spillage or seepage.
-Observation: food prep sink, near walk-in cooler, had caulk broken / missing. Make sure to re-caulk sink on the wall.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
4-501.11 Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted.
-Observation: small cooler’s door in cooking line near the hand wash sink had door with isolation material exposed and breaking apart. All the food items were 41F or below.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
4-502.11 Utensils shall be maintained in good repair.
-Observation: silicone spatulas had silicone coming out and it was in bad repair. Make sure to remove utensils in bad repair.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 On surfaces where employees work with food, equipment, or utensils, the light intensity must be at least 50-foot candles (FC).
-Observation: one (1) light was out of service under fume hood and light intensity was 46FC.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). |