|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed employee handling raw eggs and then go to ready to eat foods and plates without handwash or glove change. CDI Instructed on proper handwashing and employee washed hands and changed gloves. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no Parasite letter for fish and shrimp listed as served undercooked on menu on file at facility. 10 day verification required. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chicken , salsa , beans held greater than 4 days at temperatures between 41 and 45 degrees. CDI discarded products. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility using QAC sanitizer and no test kit available. 10 day verification required. |
|
47
|
1
|
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 shelving in walk in with rust and food debris buildup, faces of equipment and floors of reach ins in need of cleaning. |