|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
| 5-205.11 Maintain access to handsinks. Pf: Observed one handsink, near clean side of dish machine to be blocked by stacked buckets. CDI- access cleared.
6-301.14 Post a handwash sign at each handsink. Employee restroom handsinks have no posted signage. CDI- gave PIC handwashing signs. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with significant black build-up on interior. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
Yes
|
No |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P: Observed shrimp said to be par-cooked not labeled as par-cooked product. CDI- labeled accordingly. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 : Found four gallons of condensed milk dated from August or 9/4 (two labeles). CDI- PIC discarded milk voluntarily.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found mushroom stuffing dated 8/26. PIC stated product had been in freezer since that date and was pulled 9/14 for service on 9/16. Include on date label information regarding when foods are removed from freezer and held in thawed state for more than 24 hours. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed significant number of live German roaches in ice machine that is currently not in service. Verification of treatment within 10 days. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed uncovered taso sauce that had been cooled in walk-in cooler. Food was not stored as to be in danger of cross-contamination. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Some shelving on protein side of main cooler starting to rust. |