|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties - PF- PIC was unable to discuss the employee health policy when questioned by EHS. However, PIC was able to locate a written employee health policy. CDI- PIC was able to prove to PIC an employee health policy is implemented and provided to all employees. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P- Observed an employee wash hands after handling trash. At the end of the procedure the pic used bare hands to turn the faucet off. This action recontaminates the hands. CDI- PIC was informed on the proper hand washing procedure. EHS observed proper hand washing after instruction was provided.
2-301.14 When to Wash - P- Observed pic handle trash, raw shrimp, and RTE foods without a hand wash. CDI- Before cross contamination occurred EHS instructed PIC to wash hands after each task. EHS observed proper hand washing by the end of the inspection. |
|
13
|
1.50
|
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 PIC use the same gloves to handle trash and raw shrimp without a hand wash and change of gloves. CDI- PIC discarded gloves and washed hands properly.
3-302.11(A) Separate the different types of raw animal foods. -P- Observed raw chicken in a metal container stored above raw steak. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed grilled onions, tripa, and pastor all below 135F. See temp chart. CDI- PIC reheated items to at least 165F. See temp chart. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination. - Observed styrofoam plates with food debris splatter above flip top unit. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - REPEAT- Observed food debris and grease residue build up on hood system, cold holding equipment, and hot holding equipment. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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. - REPEAT- Observed floors, walls and ceilings with food debris and grease residue build up. Observed card board being used on the floors of the MFU. Ensure all floors are smooth, durable, easy to clean and non absorbent. Card board is an absorbent material. |