|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. Observed chef handle raw fish with glove hand season with hand , saute and remove glove and replace with new and no hand wash. Observed dish washer handle soiled then clean utensils with no hand wash in between. CDI- instruction provided |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands, Use suitable utensils, single-use gloves or dispensing equipment. Observed chef preparing readyt o eat carpacio dish, sprinkle seasoning on with bare hands. CDI- food discarded; instruction provided |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-202.18 Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer.Observed two bags of mussels one with tag removed and filed prematurely , the other with no bag and no tag. CDI- discarded |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed butter, chicken and cheese at 50 to 60 F over filled in prep unit. CDI- discarded or flash cooled |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with start and finish times. All food not sold by the end of 4 hours shall be discarded. Observed squash and another TCS sauce held at 115 - 120 F under heat lamp on TPHC with no times labeled or written procedures |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
|3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions stored on floor. CDI removed to shelf |