|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC with a serv safe onsite during the inspection. -2 points. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy onsite. CDI- EHS left an illness chart onsite during the inspection. 0 points. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
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 food employee use gloved hands to handle raw oysters and then used same gloved hands to touch clean dishes and utensils without hand washing and glove changing in between task. CDI- Informed employee of violation and hands were washed along with gloves being changed. - 2points.
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 PIC wash hands and use same washed hands to touch faucet knobs. CBI/CDI- Hands were re-washed. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed tomatoes stored in the back that were decayed and contained gnats. CDI- PIC discarded adulterated tomatoes. -1 point. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee used same gloved hands to touch raw oysters and continue to do other prep activities without hand washing in between. CDI- gloves were changed and hands were washed. 0 points. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Shrimp in thawing water was above 45 degrees when checked. Tomatoes juice and raw eggs were also observed stored on prep surfaces above 45 degrees. Raw beef in 1 door unit was also above 45 degrees when checked. CDI- foods were placed in cooler to cool. -1.5 points. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 container of tomatoes juice stored in direct contact with the floor. 0 points. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed several opened water bottles stored on prep surfaces throughout. Cell phone was being stored directly over the prep station near the make line. -.5 points. |