|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P. Food employees must wash their hands and exposed portions of their arms before working with exposed food, clean equipment or utensils, or unwrapped single service and use articles including before putting on single use gloves to work with food. Observed an employee put on gloves and handle food without washing their hands first. Observed another employee rinse his hands in the 3 compartment sink and dry with a paper towel instead of proper handwashing at a hand sink. CDI - both corrected. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.15 (A) Gloves, Use Limitation - P. Observed an employee touching food with his gloved hands, then go to the walk-in, open the door, and come back to working with ready to eat food with his gloved hands without ever stopping to change gloves. CDI - corrected.3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Keep raw meat that is of differing species separate. Observed chicken and shrimp on the same sink. CDI. 3-304.11 Food Contact with Equipment and Utensils - P. Observed shrimp being prepared on the dirty dish sink. CDI - moved. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ready to eat TCS (time/temperature control for safety foods including cooked and cooled foods shall be date marked. These foods can be held for 7 days at 41F or below and 4 days between 41-45F. The majority of foods requiring date marking in the walk-in were not marked including cooked chicken and noodles. CDI |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF. Use proper cooling methods. Do not cool products by setting them out at room temperature. Observed soup cooling at room temperature. CDI. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
Label all dry goods. Observed container of salt unlabeled. CDI.3-302.12 Food Storage Containers Identified with Common Name of Food - C |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C. Store all food at least 6 inches off the floor. Observed a container of food on the floor in the walk-in freezer. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. Store wiping cloths in sanitizer between uses. Store the wiping cloths in sanitizer off the floor. Observed wet wiping cloths on prep tables and the wiping cloth bucket on the floor. CDI. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. General cleaning of non-food contact surfaces is needed such as shelving and equipment. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Keep the and walls clean. Observed general cleaning needed of floors and walls needed around the cook line and in areas towards the back of the restaurant. |