|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P
Observed an employee wash hands today without soap- asked to rewash to correct. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw pork stored over batter today in the low boy- pork moved to lower shelf to correct.
Observed raw pork thawing next to hashbrowns- these must be prepped at separate times or separate locations to avoid cross contamination. Pork moved today to correct. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods.
Observed pork being thawed at room temperature today on the prep table. Put under continuosly running/draining <70F water today to correct.
Can use refrigeration to thaw, the microwave, or use the cooking process to thaw as well. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-302.11 Maintenance-Fingernails
Observed waitstaff scooping ice today and plating bread while they had painted nails- they must wear gloves while preforming food service duties if wearing fake or painted fingernails. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.
Provide endcaps where they are missing on lights in the prep room. |