|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Hand washing Signage - C - Observed no hand washing sign at hand washing sink located behind bar. CDI, hand washing sign provided. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw shell eggs stored with cooked chicken in flip top porp unit and raw shrimp removed from commercial packaging and stored over ready to eat foods in walk in freezer. CDI, foods relocated for proper storage. Repeat. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed bean sprouts and cut cabbage held on Time but no written procedures available. CDI by instruction. Handout provided by operator. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C - Protect foods from, miscellaneous sources of contamination. Observed food employee use same tongs for raw chicken and then proceed to use them to dispense raw shrimp. Use separate tongs to prevent cross contamination. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed clean in-use spoon near wok stored on wire brush. Observed utensil stored on soiled towel near soups. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed rusty shelving on shelf below slicer and in wall in cooler. |