|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands - P,PF Observed employee bare hand contacting garnish (lettuce bed), then put on gloves without washing hands. CDI- owner gave long demonstration on how to properly wash hands AND then putting on gloves |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-304.11 Food Contact with Equipment and Utensils - P Observed red peppers put into re-purposed (from restaurant next door to use for large to-go orders) cardboard box after washing. **3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P CDI-peppers re-rinsed and put into clean container. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed milk in bar cooler not date marked. CDI through instruction. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Prohibition-Jewelry - C Observed employee prepping peppers with bracelets on. CDI - PIC gave instruction on removing jewelry before working. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C Observed container on water stored on floor with utensils in it. ** Store utensils on clean surface or in product with handle up. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C Observed some areas in kitchen greasy or needing cleaning. ie. shelving near flour containers, oven handles near fryers. **Keep non-food contact surfaces clean. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C Observed floors, walls and ceiling need cleaning and/or repair. **Keep floors, walls, and ceilings, clean and in good repair. |