|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Ensure all employees are washing hands properly the handsink. Observed employee rinsing hands off in prep sink. CDI, had employee stop and properly wash hands at handsink; discussed proper handwashing with owner. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Meat tongs on prep unit being used interchangably for raw meats. Observed raw chicken on beef dispensing tongs and raw beef on shrimp dispensing tongs. CDI, removed all dispensing utensils to be washed and sanitized and replaced with clean tongs separating by raw meat type. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
. 3-501.16 (A)(2) and (B) Maintain TCS foods for cold holding at 45F/below. Observed breaded chicken 50F and cut cabbage 47F that had been sitting out and moved to reach-in cooler. Garlic and oil mixture sitting in inadequate ice bath at 48F on top. CDI, chicken and cabbage moved to reach-in cooler; garlic and oil placed in adequate ice bath. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Properly store wiping cloths in chemical sanitizer when not in use. Observed wet wiping cloths in kitchen on counter and other locations not stored in chemical sanitizer. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Properly store in use utensils properly in water of 135F/above. Observed utensils on stove stored in water of 93F. Repeat |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Properly air dry dishes before stacking. Observed plastic containers on shelf above 3-comp sink stacked wet. |