|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
2-103.11 (M) Person in Charge-Duties All employees need to know the big five illnesses or know where to find them in the event that they are diagnosed or exposed to one of the five. Handout provided today. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationObserved beef steaks stored under pork loin today- these beef steaks are offered undercooked if a customer requests such. Store the lower cook temp. meat above the higher cook temp., pork below beef steaks offered undercooked. Observed raw shrimp stored above cooked shrimp in the small RI cooler today- keep RTE foods above all raw animal foods. Corrected during inspection by rearranging. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain quat. sanitizer at 200-400ppm. Observed sanitizer in buckets on the line at <150ppm today. Buckets changed out during inspection. Advise using more sanitizer and fewer rags along with checking concentrations to verify that it is maintaining a safe concentration. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-JewelryFood service workers are limited to a single wedding band- no other rings, bracelets, or watches allowed. Watches present on a couple food service workers today. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation Keep sanitizer buckets stored off of the floor. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact SurfacesClean inside of fryers and the inside to to the ice bin. |