|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
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 wash hands for not enough time. Observed employee not use a barrier to turn off faucet after completing handwash.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee at dish area move from dirty dishes to clean dishes with no handwash. CDI: All employees directed on proper handwashing technique and frequency. |
|
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 handle garnish at expo station with bare hands. CDI: Garnish discarded. Tongs obtained and used. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed line handsink blocked by cart with dishes. CDI: Cart moved to not block handwashing.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at bar handsink. CDI: Papertowels provided. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed several shellfish tags from February and January with no sell date. CDI: PIC directed to ensure that all tags have proper date recorded on them. All tags from past 3 weeks had proper date. PIC directed to go over oyster tag procedure with staff. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed several different types of raw fish stored comingled with no definitive barrier. CDI: Items segregated.
3-302.11(A) Separate ready to eat foods from raw animal foods. -Pf Observed several raw animal foods stored comingled with cooked animal foods with no definitive barrier. CDI: Items segregated. |
|
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 hollandaise sauce stored at 89F. CDI: Item permanently placed on time. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter stored on counter at room temperature. Employee stated that butter had been out for approximately 20 minutes. Observed sour cream and butter stored on caddy to be taken to tables. Items placed on time permanently. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee cooking food with wristwatch.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with no hair restraint cooking food. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor at bar. |