|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Food employees shall wash hands between direct contact with raw proteins and ready to eat foods. Observed food employee at grill directly handling raw hamburgers and shrimp then return to ready to eat food prep without wshing hands. CDI- instruction provided; barrier technique recommended. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Hand wash sink shall be equipped to provide hot water of a minimum of 100 F. Observed hand sink in dish pit no providing hot water. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Dishmachines that sanitize through chemical shall provide the proper concentration at all times. Observed bar glass machine not sanitizing at 0 ppm chlorine. CDI- isntructed staff to prime; retested at 200 ppm. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Cold held TCS foods shall be maintained at 45 F or colder at all times. Observed multiple TCS foods in one cold hold drawer unit not cold holding properly. CDI- removed to flash cool |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Opened, ready to eat TCS foods shall meet date marking requirements. Observed multiple cooked foods and opend bean sprouts not date marked. CDI- removed to date mark |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 TCS foods shall be cooled using effective and proper methods. Observed room temperature foods prepped and cooled using inieffective methods. CDI-procedure changed; cooling foods shall be 45 F or colder before storing in closed plastic containers |