|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
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 Food employee observed handling raw beef then proceeding to wash hands without a barrier for turning off faucet handles. CDI. Employee rewashed hands. Repeat violation. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Facility is serving raw ceviche containing tilapia and halibut with no updated parasite destruction letters. EHS will verify within 10 days that parasite destruction letters have been obtained. Points not taken today due to no prior knowledge of requirement. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Chicken observed with a final cook temperature below 165F from grill (see chart above). CDI. Cooked to 165F+. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P A few food items throughout kitchen observed cold holding above 41F (see chart above). CDI. Food out of temperature for 4 or more hours were voluntarily discarded and remaining was moved to walk-in cooler to rapidly cool. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf A few unlabeled containers of sanitizers and other chemicals observed without labels. CDI. Labeled. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. A few wet/soiled wiping cloths observed on prep counters throughout kitchen.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. A couple sanitizer containers observed on floor. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Two door reach in freezer by chips and salsa station observed with heavy coating of dust and debris. Clean. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Lids observed open on dumpsters. Repeat violation. |