|
6
|
0
|
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 and turn off faucet with bare hands. CDI: Employee rewashed hands properly and did so the rest of the inspection. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
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 3 shellstock tags with no date recorded for when the last one was sold. VERIFICATION REQUIRED |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish stored over pasteurized eggs on speed rack. CDI: Items reorganized.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed washed berries stored in original packaging. CDI: Product rewashed and placed into clean pans. |
|
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 crushed ice machine with pink build up on the deflector plate.
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish plate reaching 155F. Final rinse would not pass 160F. CDI: Technician was called during inspection and arrived to fix the machine and it was properly working within 20 min. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in at salad area holding product above 41F. CDI: TCS items voluntarily discarded. Observed hardboiled eggs holding above 41F in prep top at salad station. Product was double panned. CDI: Eggs were placed on a flat sheet pan and cooled to 41F during inspection. All other items throughout facility were at or below 41F. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans and some Cambros stored as clean. CDI: Items were rewashed. |