|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed one employee recontaminate hands by touching faucet with bare hands. CDI by rewashing following correct procedure. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsinks at the bar and on the cooking line blocked with trashcans. REPEAT. CDI by moving trashcans. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed last weeks worth of shellstock tags with no date mark. CDI by instructing employee that dates must be recorded on tag upon sale of batch. several months worth of dates were seen with proper dates recorded. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two metal containers with slight build up of debris. CDI by removal for recleaning. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grits and marinara in a steam well measuring at 125 and 127 respectively. Steam well was not plugged into a power source. CDI by voluntary disposal of food and plugging in the steam well. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a single layer of portioned lettuce and tomato slices measuring at 52. All other layers measuring 45 and under. CDI by voluntary disposal of top layer. |