|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
Observed employee rinse hands in prep sink after touching raw beef. CDI - through instruction, employee washed hands.
2-301.14 Wash hands after activities that contaminate them. -P
2-301.15 Only wash hands in handwashing sink. -PF |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
Yes |
Observed no parasite destruction letter for smoked salmon. CDI - facility agreed to stop sale of product until parasicte distruction or aqual culture letter received.
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf
**Verification required |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat non-compliance: Observed baba ganoush dated 8/7 CDI - discarded.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
**Improvement from previous insepction |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Observed employee food stored over facility food.
3-307.11 Protect food from contamination sources not specifically noted by code. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
Observed spoon in tuna with handle in contact with food product. Observed scoop in sugar in contact with food product.
3-304.12 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. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
Observed trash collecting on right side of compactor on ground.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed floor of freezer collecting residue.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. |