|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink with no straw or lid stored above open containers of soup in hot well. CDI- Drink was removed. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed employees washing dishes at 3-comp sink, putting items in walk-in cooler, then stack away clean dishes without washing hands. CDI- Hands were washed. Education was performed with employee. |
|
13
|
3
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp above cut lemons in walk-in cooler. CDI- items were reversed. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding - P Observed bourbon chicken that was reheat to a temperature below 165 F. CDI- chicken was reheated to 170 F. |
|
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 begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Items that were listed on the written procedure were not marked on the buffet line. CDI- Missing items were marked for Time as a Public Health Control |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-302.11 Maintenance-Fingernails - PF Observed employee scooping ice with exposed fingernail polish. CDI- employee put on gloves. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
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. Observed knives that were stored in between burners and fryers. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean shelving thoughtout facility. Clean exterior of refrigeration units and fryers in kitchen area. |