|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF
Observed employees unable to state major reportable illnesses and symptoms. CDI provided EHP and told PIC ongoing education is needed. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed back handsink by fryers blocked by cart and trash can. CDI items moved. |
|
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 employees going from handling raw chicken batter, then going to handling ice handle, going in walk in, and pulling up cooked product to take on the line. Other employees using gloves to handle boxes, clean, and continue preparing food. CDI hands washed and gloves changed.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed employees making batter at 3 comp sink while soiled dishes were in the next bin. CDI batter prepped moved to prep sink. |
|
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 metal and plastic containers with leftover sticker and paper debris that were stacked and soiled dishes stored on clean rack. Facility must ensure they fully discard and scrub off remaining debris. CDI |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed chicken tenders that were holding in reach in top at 119-136F. CDI tenders discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed facility with rice sitting on counter covered to cool for holding. CDI item uncovered and placed in walk in freezer to rapidly cool. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code.
Observed frozen box of chicken stored under walk in freezer condenser unit where there seems to be blue icicles forming above product. Observed boxes of food stored on the floor in walk in freezer. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer buckets at 0ppm. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed reach in freezer that is unable to fully close and appears blue liquid that may be leaking from condenser unit. |