|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(N) - Pf The PERSON IN CHARGE shall ensure that EMPLOYEES are properly trained in FOOD safety, including food allergy awareness, as it relates to their assigned duties. Employee in meat market was unaware of some storage temperatures/cold holding temperature. Key temperatures reviewed during visit with employee and education given. (PIC is to review with employees as well) CDI |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(2) - P Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by (a) Using separate EQUIPMENT for each type, or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and (c) Preparing each type of FOOD at different times or in separate areas. Raw ground sausage observed above pork loin. Items moved to proper storage during inspection and education given. CDI
3-302.11(A)(1) - P FOOD shall be protected from cross contamination by separating raw animal FOODS during storage, preparation, holding, and display from raw READY-TO-EAT FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, and Cooked READY-TO-EAT FOOD. Raw chorizo observed above fully cooked ham. Item moved to proper storage during visit. CDI |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11(B) - C EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Door hinge observed rusting in Walkin cooler in market. Freezer kick plate on exterior observed with minor damage.
4-501.11 (A) - C EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Prep table legs on multiple prep tables in main meet cutting room observed rusting and painted over. Do not paint equipment. Replace prep table legs as needed to be in good repair.
(Improvement shown on repairs) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-501.14 Warewashing machine and sink compartments shall be cleaned before use throughout the day at a frequency necessary to prevent recontamination of equipment and utensils or at least every 24 hours. Three compartment sink observed with buildup/scale buildup in compartments, on backsplash, and On right Drainboard. Clean 3 compartment sink as often as necessary to prevent recontamination. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 - C Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Vent covers above sink in main room observed with small black residue. Light shields in main room observed with small black residue. Spray wand at dish sink observed with buildup and staining. Handle to Walkin cooler observed with buildup. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 - P A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by providing an air gap as specified under § 5-202.13 or by installing an APPROVED backflow prevention device as specified under § 5-202.14. Backflow prevention observed missing at hose hook up under sink with hose currently connected. Ensure spigot has proper backflow prevention device for hose. |