|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P. Observed dish washer spray and load soiled sheet trays to be washed, then rinse his hand at 3 compartment sink and start unloading clean saute pans from the sanitizer basin. CDI - PIC stopped him and corrected him.
2-301.15 Only wash hands in handwashing sink.-PF Above dish washer used 3 compartment sink for rinsing his hands before unloading clean saute pans from sanitizer solution. CDI - PIC corrected and explained to him that hand washing is to be done only in hand sink. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed disclosure asterisk next to the scallops on dinner menu but the scallops on the lunch menu had none. Discussed weith PIC and discovered that scallops are fully cooked to 145F or above. Because they are fully cooked, you must remove the asterisk from the scallops on the dinner menu. VR - verification required - correct dinner menu by 4/2/15. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a few working containers unlabeled - salt, flour, dill, olive oil, sugar and cocoa shakers. CDI - PIC immediately labeled all. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three damp wiping cloths sitting on prep surfaces in kitchen. |