|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
NOTE: The inspection occurred at the MFUs commissary.
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 employee wash hands after handling raw pork. However, at the end of the procedure EHS observed the employee use bare hands to turn the faucet off. This action recontaminates ones hands. CDI- Education was provided on how to wash and after instruction EHS observed proper hand washing.
NOTE: No signature occurred due to covid19 pandemic however PIC Ashley was present during the inspection. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed veggie slicer and several utensils stored clean according to PIC with minor food debris left on them. Also observed sticker residue left on pans stored clean and stacked together in storage area. CDI- All items were moved to dish pit area to be cleaned before next use. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed ground beef, milk, cheese, cream cheese, and sour cream all above 41F. See temp chart. CDI- PIC was able to quickly cool items in the walk in freezer. |
|
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 low boy cooler functioning at 55F all other equipment functioning properly. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cold holding equipment in need of cleaning on the MFU due to food debris build up. |