|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
Repeat: 2 pts.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P. Observed employee not washing hands in between handling dirty and clean dishes. CDI: training provided; directed employee to proper wash hands.
2-301.14 Wash hands after activities that contaminate them. -P. Observed employee wipe nose with paper towel and continue with handling clean dishes without handwashing. CDI: directed employee to wash hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. 1 pt. Observed utensils stored inside handsink basin at back prep line. CDI: utensils removed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
Repeat: 1.5 pts.
3-302.11(A) Separate the different types of raw animal foods. -Pf. Observed raw shrimp, chicken, and beef being prepped at the same time at 2-comp sink used for preparation. CDI: had employees prep one food item type and store other food items in walk-in until ready to prepare. Prep sink was washed, rinsed, and sanitized. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat: General Comment: 0 pts.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed one container of chicken wings stored inside 2-door cooler cook line at 53F. All other food in cold holding was observed in compliance. CDI: wings were discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
General Comment: 0 pts. 7-207.11 Store labeled, employee medications to prevent contamination. -P. Observed employee's cold medicines stored on shelf above prep cooler on cook line. CDI: medicines relocated to designated area. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. 0.5 pts. Observed food items in cooling including wontons, spare ribs, and dumplings that were cooling in large batches and covered inside walk-in cooler. CDI: reviewed proper cooling methods with owner; products separated into smaller batches and uncovered for proper cooling. Observed california rolls covered in plastic cooling inside sliding glass door cooler. CDI: moved to walk-in cooler and uncovered. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat: 1 pt.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on drainboard of 3-comp sink. |