|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.
Observed employee beverage stored on cutting board of sauté make table. CDI: Food employee relocated beverage to approved location. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P
Observed food employee preparing fully cooked bacon with no gloves on. PIC asked employee to put on gloves and employee did not wash hands before donning gloves. CDI: Education provided and food employee washed hands and re-donned gloves. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
Observed food employee preparing fully cooked bacon with no gloves on. CDI: Education provided and food employee washed hands and donned gloves. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed large grater and can opener stored as clean soiled with food waste. CDI: PIC sent items to be W/R/S.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed white catch plate inside ice machine soiled with black buildup. CDI: PIC cleaned. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed several TCS foods reheating at a rate too slow to meet reheating parameters in steam well. PIC stated product placed into unit @3pm. At almost 5pm, majority of product was between 84F-130F. EHS recommended use of stove and oven for reheating. CDI: Education provided and food reheated on stove (165F-195F). |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
Observed utensils stored in standing water at dessert cooler/prep table. CDI: Education provided and utensils removed from standing water. PIC opted to place utensils on plate and rotate every 4 hours. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed food waste on top of dish machine. CDI: PIC cleaned during inspection. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
Observed concrete floors with mild-moderate disintegration/“wear and tear”. EHS spoke with PIC about sealing floors or putting down more tile to make floor smooth, nonabsorbent, and easily cleanable. REPEAT VIOLATION. |