|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P
Observed an employee handle raw calimari with gloved hands and then change gloves without washing hands- employee stopped to wash hands today.
Utilize tongs to avoid touching raw meats as discussed. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw lobster and raw scallops stored over cooked lobster in the walk in cooler today- cooked lobster moved above raw meats today to correct. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed items on the last make table holding on top at >45F today- ice bags placed on all TCS items to correct today.
Observed items holding at >45F in the 2 door reach in cooler today due to fresh cooked dumplings cooling in this unit- dumplings moved to correct today.
Observed iceburg lettuce on ice today holding at >45- discarded to correct and discussed better ways to keep this product cold. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
observed multiple wiping clothes stored on counter tops today.
Store these in sanitizer between uses.
Discussed with PIC the need to not overfill buckets with rags and recommended to pre-rinse rags in sanitizer so as to extend the life of the sanitizer bucket.
Recommend larger sanitizer buckets as well. |
|
44
|
0
|
Gloves used properly |
Yes |
No
|
No |
3-304.15(B-D) Handle cloth gloves and/or slash resistant gloves as required.
Observed a slash resistant metal chain glove being worn to peel/cut oranges today. Plastic glove put over this slash resistant glove today to correct. |