|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
All working utenils shall be cleaned every four hours to prevent contamination. PIC stated that all working untensils are cleaned every night. CDI by instruction. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
All foods shall be thawed either under running water or via refidgeration or as specified by the manufacturer. Observed raw chicken thawing on the sink counter. CDI- frozen chicken was placed in a bin under running water. |
|
34
|
1
|
Thermometers provided and accurate |
Yes |
Yes
|
No |
A thin probed metal stemmed thermometer shall be provided for taking the temperature of thin massed foods. Observed no thermometer present for taking the temperature of thin massed foods. CDI by instruction. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
All wet wiping cloths shall be stored in sanitizing solution between uses. Observed two wet wiping cloths on the food prep table by the waitress drink station. CDI- wet wiping cloths were removed and placed in sanitizing solution. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
All in use utensils shall be stored with their handles up and out of the food. Observed the handle of the salt scoop in the salt. CDI- scoop was turned upright with the handle up and out of the food. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
All employee foods shall be stored in a designated area away from consumer foods to prevent cross contamination. Observed an employee cut melon being stored above consumer foods in the walk in cooler. CDI- employee melon was placed on the bottom shelf. |