|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - P. Observed an employee wash their hands in the vegetable prep sink without soap or paper towels. CDI by instruction. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
General Comment: 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Observed some deep grooves on the cutting board closest to the handwashing sink in the kitchen. CDI by instruction. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. All potentially hazardous ready to eat foods shall be cold held at 45F or below. Observed the cut tomatoes in the reach in cooler to be holding at 50F. CDI- cut tomatoes were voluntarily discarded. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. Consumer advisories shall consist of disposition and a reminder. Observed no reminder present on the menu for ceviche. CDI by instruction. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C. All foods shall be stored at least 6inches off the floor. Observed raw pork in a plastic container to be stored on the floor of the walk in cooler or. CDI- pork was moved to the bottom shelf in the walk in cooler. |