|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed chef change gloves without washing hands in between. CDI - Chef removed gloves, washed hands, and donned clean gloves before returning to work. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels or soap at handsink; ice cream scoop stored in handsink. CDI - Scoop sent to dish area for processing, soap and paper towels stocked. Repeat violation. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
General Comment3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Tomato sauce in steam table held below 135F. CDI - Reheated to 165F+ |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Shrimp thawing in standing water. CDI - Shrimp placed under running water. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. One wet wiping cloth stored on counter top. CDI - Relocated to sanitizer. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
General Comment3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Scoop with no handle stored in flour bucket. Replaced with handled scoop. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dust accumulation on wire shelving. |