|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. Observed employees changing gloves without washing hands, CDI by washing hands. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Ensure food is protected from cross-contamination by separating types of raw animal foods from each other and from ready-to-eat foods during storage, preparation, holding, and display. Observed raw chicken and shrimp over rice noodles, raw bacon over vegetables, raw shrimp over vegetables, CDI by moving. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Ensure sanitizer is available at all times during operation. Observed no sanitizer made in facility in buckets, bottles, or sink, CDI by making. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed egg rolls, cooked ribs, cooked chicken with no date marking, incorrect date marking on cooked shrimp, VR to check proper date marking. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Ensure proper methods are used for cooling TCS foods. Observed shrimp, chicken, dumplings, etc. cooling while tightly covered, CDI by uncovering. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
.4-302.12 Provide properly sized thin probe thermometer for use in thin food products. Observed thick probe dial thermometer available for use, VR to check thermometer. |