|
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.-P Observed food employee handling chopped onions with bare hands. CDI - product discard. Discussed proper glove use with PIC. |
|
9
|
0
|
Food obtained from approved source |
Yes |
No
|
Yes |
3-201.11 Use food from approved sources only.-P Observed swai fish offered for sale undercooked without documentation verifying freezing process when required. Observed statement on box that fish must be cooked before consuming. VR required within 10 days. |
|
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 fried eggs stored on prep cooler cutting board < 135F. CDI by placing in walk-in cooler for rapid cooling. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory missing on take out menu for ceviche dishes. VR required within 10 days. |
|
37
|
1
|
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 container of diced potatoes stored on the walk-in cooler floor. CDI moved to storage rack. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed chef preparing food without a hair restraint. |