|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed several hand sinks with no paper towels present. PIC stated that the facility is out of extra paper towel roles and a truck is bringing paper towels in today’s afternoon delivery. -CDI- For the hand sinks missing paper towels, PIC placed napkins at the hand sinks in containers.
Ensure all hand sinks have paper towels or approved alternatives to dry hands. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- Observed sausage crumbles in a stand up RIC at 71F. Sticker on the container and PIC stated that the RTE foods was thawed 30 minutes prior under running water. EHS and PIC discussed about proper thawing methods particularly under running water. PIC understood. -CDI- Sausage was moved into the WIF to rapidly cool, and cooled by the end of the inspection.
Ensure proper thawing methods are used. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed the presence of flies and small fruit flies present in the facility. PIC stated that facility has a regular pest control contract with Orkin. EHS recommends increasing pest control in warmer months. Pests were not present on any food or food contact surfaces at the time of the inspection. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
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 debris and residue present in the bottoms of several of the RICs throughout the facility. Ensure that non-food contact surfaces are cleaned and maintained as clean. |