|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed employees putting away a food delivery without washing their hands afterwards. CDI by instruction, employees washed their hands. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee finish handling raw shrimp then proceed to rinse gloves in 3 compartment sink. CDI by instruction, gloves were removed.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken and raw pooled eggs stored in the top portion of a flip top cooler while cooked chicken was being stored below. CDI- storage rearranged. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 metal pans stored clean with visible food debris in them. CDI- items were set aside for recleaning. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic food storage containers stacked while wet above the 3 compartment sink and above the prep. tables in the kitchen. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed an employee actively washing dishes while the water temperature was 94F. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the shelving on the inside of the flip top reach in cooler, on the shelving in the walk in cooler, and on shelving units above the 3 compartment sink and above the prep. counters. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed water leaking from the outside can wash faucet when faucet is turned on. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door opened while not in use. Facility shares a dumpster with several other businesses in the area. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-502.12 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 debris accumulation on the floor underneath the ice machine, underneath the vegetable prep. sink, and underneath the stove top.
6-101.11 Surface Characteristics-Indoor Areas - C Ensure areas of the restaurant where food prep/storage is conducted are constructed of smooth and easily cleanable materials. Observed absorbent ceiling tiles in the front area of the restaurant where soup and rice are stored. |