|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P: Observed gloved employee wipe down work area with cloth from sanitizer bucket, then proceed to work with shrimp at prep area. CDI- stopped employee, had employee discard gloves, wash hands, then put on new set of gloves. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Observed gloved employee wipe down work area with cloth from sanitizer bucket, then proceed to work with shrimp at prep area. CDI- stopped employee, had employee discard gloves, wash hands, then put on new set of gloves. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Observed several items in prep cooler top and protein refrigerator holding above 41F, some items measured above 45 F. CDI- items moved to walk-in cooler for cooling to 41F before end of inspection. Refer to temperature chart |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found some small containers of TCS food with no date marking. CDI- all undated items voluntarily discarded. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 items in small holding units with 4 hour labels for TPHC, but no written procedures. Return visit required to see procedures have been obtained. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer in buckets holding wiping cloths to be less than 100 ppm quat. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacking of bar glasses while wet. |
|
53
|
0
|
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. More frequent cleaning of floors needed. Ceiling vents dusty.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Re-caulk handsink to wall at right entrance to kitchen. |