|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Handwashing Sinks, Installation - PF - Hot water shall be provided at 100 degrees F and above at handwashing sinks. Observed hot water at 92 degrees F at handsink in mens restroom. Verification required by 4/30/15 |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed raw shrimp stored above hushpuppy in flip top prep unit. CDI, operator relocated foods for proper storage. Improvement made since previous inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Provide sanitizer at proper concentration. Observed quat sanitizer bucket empty at 3 compartment sink and unit not discharging sanitizer at required levels. Improvement made since previous inspection. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C - Protect food from contamination by miscellaneous sources of contamination. Observed prep table stored next to handwashing sink in kitchen. Install barrer or splash guard. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Store wet wiping cloths in sanitizer in between uses. Observed wet wiping cloths stored in bucket with no sanitizer in kitchen. Observed several wet wiping cloths stored on drainboard of 3 compartment sink. |