|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed employee briefly rinse hands off in 3 comp sink. CDI- EHS explained that hands can only be washed in handwashing sink. Proper handwashing observed by the end of the inspection. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed packages of spring mix, pate, turkey, ham and feta cheese in the reach in coolers missing a date mark. CDI- PIC was able to identify products as opened yesterday since the establishment is closed on Mondays and they throw out opened perishable products on Sunday and start fresh for the week on Tuesday. EHS explained the importance of date marking any TCS product that will stay in the facility for more than 24hrs. REPEAT. |
|
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 reach in drink cooler with a split gasket on the bottom part of the door. Suggest repair. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
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 ceiling vent above 3 comp sink with dust buildup, suggest more frequent cleaning. |