|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee cutting jalapeños with bare hands. CDI- Jalapenos discarded. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with red build up. Clean ice machine |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Quail, shrimp, ground shrimp and beef tendon in the tall reach in cooler holding above 41F. CDI- Items placed in the freezer for rapid cooling. |
|
33
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods. Observed beef thawing under the 3 comp sink, Observed beef chub thawing in 3 comp sink without running water or being under refrigeration. CDI- Items removed and used. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of beef stored in the mop sink. CDI- Packaged and boxed beef removed. Observed box of ginger stored on the floor. Observed Beef innards in the 1st basin of the 3 comp sink, packaged beef chubs and soiled dishes in the 2nd basin and soiled dishes in the 3rd basin. CDI- Soiled dishes removed |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items stored on the floor. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tall reach in units in need of cleaning throughout, Observed non food contact surfaces of slicer in need of cleaning. Observed fan in need of cleaning on the prep top unit. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors under and around equipment in need of cleaning. Observed wall behind spray arm at the dish machine in need of cleaning. |