|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
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 dishwasher scrub soiled drainboard and handle soiled equipment then proeed to handle clean equipment without washing their hands in between. Repeat. Observed employee touch container of raw pork and then touch rack of with trays of cooked chicken without washing their hands. CDI by instruction.noo |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed containers of chicken in direct contact with containers of shrimp in prep refrigerator.CDI, foods relocated for proper storage. |
|
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 1 container of pork overstacked at 49 degrees F. CDI, operator removed pork to relocate and rapidly cool as food was recently placed in unit according to PIC. Ensure TCS food is below chill line. Observed open container of oster sauce that labeling stated was for "keep refrigerated after opening" on storage rack held out of temperature control. CDI, operator voluntarily discarded sauce. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF - Use proper methods to cool food. Observed several containers of dumpling recently prepared and cooling in prep unit in tightly covered containers. CDI, operator removed covers and relocated to walk in cooler to rapidly cool. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service to go bags stored on ground in kitchen. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed damage to walk in cooler door and a split gasket in prep unit. Repeat.
4-501.12 Cutting Surfaces - C - Observed a red and green cutting board with deep scratches and scarring in need of resurfacing or replacement. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C - Observed employee fish stored over customer food in walk in freezer. Repeat. Observed sweaters and bags stored on storage rack over customer items. |