|
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 The PIC has ServSafe certification and was familiar with the policy but others were not in the facility. I reviewed the health policy requirements with the owner and the manager and they posted a copy a Spanish health policy during this inspection. Employee on site reviewed. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in kitchen and no paper towels at hand sink in men’s restroom. Their dispensers were back ordered have not yet arrived. I directed them to get a roll of paper towels and sit it next to the hand sinks until dispensers are in place. They complied and all hand sinks now have paper towels. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed one tray of chicken above beef in the walkin cooler. They moved to the bottom shelf and we reviewed the requirements of food storage. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Slicer had debris on the blade and the piece that holds the meat in place. This is only used for their deli meats. No raw meats come into contact with the slicer. The slicer was broken down and cleaned and sanitized during the inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all trays of meats in the display case at 45-51F. This morning the staff came in to find the unit frozen over. They discarded all of the frozen (“freezer burned”) food. But they left the other food in the unit while they defrosted the unit. This happened at 9am so food has only been out of temperature for less than 2 hours. All trays of meats were moved to walkin cooler to rapidly chill. They will use a sanitized (we discussed how to sanitize their thermometer) thermometer to check the raw meat temperatures are at 41F or below before placing back in the properly functioning display case. They will also monitor the food temperatures in the display case to ensure display case is properly functioning. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 spray bottles of window cleaner without labels. Labeled during inspection. |
|
47
|
0
|
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 handle of walkin cooler with masking tape around the door handle. This tape was visibly soiled. Tape was removed. |
|
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 a few personal items stored in the walkin cooler. I recommended a labeled container that employees can store all their food in on the bottom shelf and advised they must keep these items separated from food for the facility. |