|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Employees shall properly wash hands. Observe employee wash hands and turn off faucet with exposed hands. Employee must use paper towel to turn off faucet to avoid recontaminating hands. CDI by instruction. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Separate raw animal foods in storage by required final cook temperature to prevent contamination. Observed raw fish stored above ready-to-eat sauces. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain all cold foods at or below 45F. Observed shredded lettuce, tomatoes and sandwich lettuce above 45F. Items were double stacked in prep flip top. Items were moved to walk-in cooler. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ensure foods that are ready-to-eat and held longer than 24 hours are date marked. Observed several items (slaw, chicken salad, sauces) not labeled. CDI-items were labeled. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Potentially hazardous foods must be thawed under refrigeration, cool running water, or in the cooking process. Observed raw fish being thawed in standing water. CDI cold running water was placed on fish to continue thawing process. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Provide hair restraint for employees preparing food. Observed one employee on cook like without a hair restraint. Repeat violation. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 (A) Air dry containers before stacking. Observed numerous containers stacked while wet. |