|
8
|
2
|
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 discard gloves then put new gloves on prior to washing their hands. CDI: Employee and PIC were educated on proper protocol when switching gloves. Employee washed their hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
6-301.14 Post a handwash sign at each handsink. Handwashing sign is no longer on wall near walk in refrigerator hand sink. Re-attach handwashing sign at handsink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink near the walk in refrigerator. Also observed paper towels stored on the drying board of the 2 compartment sink. Re-locate paper towels to paper towel dispenser and ensure all hand sinks have paper towels. VERIFICATION REQUIRED WITHIN 10 DAYS. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken in the display case, rotisserie chicken and chicken tenders on public display (under heat lamp) holding at a temperature below 135F. CDI: Fried chicken was re-heated to 200F during the inspection (placed into hot holding an hour prior) and placed back into hot holding. Rotisserie chicken and chicken tenders were voluntarily discarded because the time they were placed into hot holding was unknown. Previously establishment had items under the heat lamp and in the display case that would not maintain a temperature of 135F or higher on TPHC procedures. Establishment is not following Per food employee no items were on TPHC. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed bag of ham that had been sliced for a customer yesterday with the use by date of 4/28. CDI: Ham was voluntarily discarded during inspection due to having an expired date. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed heat lamp being used with a burnt out bulb causing it to not keep food above 135F. Replace bulb/repair heat lamp. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ).4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean the display case gaskets and walk in (fan and ceilings) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. REPEAT VIOLATION. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures (C) Dumpster areas must be maintained clean. The pad under the dumpsters needs to be cleaned where trash has accumulated in the corner. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grease accumulation on the floor/wall near the fryers. REPEAT. |