|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Prevent Contamination from Hands No bare hand contact of ready to eat foods; minimized bare hand contact or not ready to eat foods.- P,PF Observed chef seeding cucumbers with bare hands. For soup. CDI- instruction provided |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Use Handwashing Sinks for hand washing only. - PFObserved hadn sink had been used to peel hard boiled eggs. CDI- instruction provided |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain Cold Held TCS foods at 45 F or colder. - P Observed cole slaw, risotto and crab meat above 48 F ini multiple units. CDI- removed to flash cool |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ensure open, Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food) is properly Date Marked - PFObserved multiple proteins TCS foods not date marked. Removed to date mark3-501.18 Properly Disposition date marked foods exceeding date.- P Observe pasta and cooked proteins exceeding maximum date marking allowed. CDI- discacrded |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603. Animal Foods that are served Raw, Undercooked shall include a proper consumer advisory - PF |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store foods off hte floor. - C Observed boxed pasteurized eggs on floor in walk in cooler. CDI- removed |