|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P): Food employees shall wash their hands and exposed portions of their arms immediately before engaging in food preparation (handling exposed food, clean equipment, utensils, single- service items) and after touching bare human body parts, returning from the bathroom or outdoors, handling soiled equipment, coughing, sneezing, eating, drinking, or using tobacco, and between changing tasks such as to prevent cross contamination, and when switching between working with raw food and ready to eat foods, before donning new gloves for working with food, or after engaging in other activities that contaminate hands. Noted employee drop avocado pit on the floor bind down with her clean gloved hand and pick it up. She did not take off her glove and wash her hands. She did it a second time with avocado skin. CDI by education and having her stop and wash her hands. Inspector would recommend leaving trash on the floor until you are done with that task then stop and clean up, wash hand, and then start the new task. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
GC
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)- Food contact surfaces that come into contact with TCS (time/temp control for safety) foods shall be cleaned every 4 hours, followed by a sanitizing step. Per discussion with employee, cutting boards are cleaned and sanitized once per shift at the end of shift and not every four hours. CDI by education. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables (C): Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Noted all the avocados still had the stickers on them. Make sure taking off the stickers of all produce is part of the wash step. All produce needs to be washed befor prepping (even onions). |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Equipment shall be maintained in good repair. The warmer wrapper pad was in disrepair making it not easily cleanable. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature (Pf): The temp of the wash solution for manual warewashing shall be maintained at 110F or above unless otherwise specified by the cleaning agent’s manufacturer. Noted active ware washing with wash water (98F). CDI by education and refilling the wash water (112F). |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils- Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Noted cleaning on shelves under prep tables, on tops of tables, and in grey trays in walk-in is needed. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions- C- Physical facilities shall be cleaned as often as necessary to keep them clean. Noted cleaning needed under equipment and under tables in the hard to reach corners under the sinks in the produce prep area. The fan above the produce prep area had an accumulation of dust and debris. Clean these areas as necessary. Repeat. |