|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed employee at cook line go to sanitizer bucket and pick up cloth with gloved hands to wipe thermometer, then go to take
temperature of shrimp by touching shrimp. CDI- affected shrimp discarded. |
|
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 spinach held on TPHC
labeled from 3-7pm at 3:00 pm.Temperature of spinach was 53-58 F at 3:00 pm. When using TPHC make sure time begins when
food is removed from holding of 45 F or below.CDI- spinach discarded voluntarily. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible
debris and soil. Observed some soiled sanitizer solution in a couple of buckets. bb |
|
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 ice scoop stored at handsink area of beverage station, exposed to splash and
puddled water from hand sink. |