|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.14 Handwashing Signage - C
provide hand wash signs at all hand sinks. |
|
14
|
1.50
|
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 dried food debris on meat saw. meat saw must be cleaned at least every 4 hours.
CDI by wash, rinse, and sanitize. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
observed front display cooler with raw chicken and raw goat meat > 41F.
observed air temperature inside unit to be 46-50F.
CDI- moved all TCS meats to walk-in cooler for rapid cooling. observed 41F or below for meats prior to departure.
PIC will have cooler serviced. Cooler will not be used until holding <41F.
VR required within 10 days. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
observed raw meats stored in walk-in cooler on raw wood pallets.
store on approved storage racks only. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
observed wet soiled wiping cloths stored on work surfaces. |
|
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 meat market display cooler air temperature 46-50F. Repair. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
no QAC test strips provided during inspection.
VR required within 10 days. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
observed employee clothing stored on food prep sink. |