|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment:
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employee only wash hands for less than 5 seconds. CDI: training provided on proper handwashing. Observed several employees turn faucet handles off with bare hands after washing. CDI: training provided by EHS.
2-301.14 Wash hands after activities that contaminate them. -P. Observed employee eating fries then handling food without changing gloves and washing hands. CDI: gloves changed and hands were washed. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate 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 employee preparing wraps with bare hands. CDI: wrap discarded; hands washed and gloves changed. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
Repeat:
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed chopper, slicer, and some metal pans stored as clean with food debris and greasy residue. CDI: all items were cleaned during inspection. Observed make table cutting boards with stains. Continue to follow RCP that was submitted.
Return visit required by 3/ 15/18 to check on progress of dishes and monitoring of RCP. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed taco meat stored in steam well on back line measuring 85 deg F and chicken breast stored in steam well on front line measuring as low as 126 deg F. CDI: taco meat was reheated to 170 deg F and chicken to 181 deg F. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
Repeat:
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 incorrect dates on some items inside walk-in cooler including chicken salad with 2 dates, ham dated 2/5, and turkey and ham in pan dated 2/2. CDI: all dates were changed to correct dates. Observed roast beef made on Friday without a date. CDI: properly dated.
Return visit required by 3/15/18 to check on progress of date marking. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet on back line kitchen shelf. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat:
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Seal holes in walls at 2-comp and 3-comp sink area.
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 and residue on walls at back line cook area. |