|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
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 put hands into container of shrimp and water with contaminated gloves. The employee had been washing equipment. CDI-The container of shrimp was discarded and the employee discarded gloves and washed hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a spoon stored in the hand sink. CDI-The spoon was removed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed several types of raw product stored above ready to eat food. CDI-All of the raw products were moved to the correct location. REPEAT. |
|
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 Observed three large pans of chicken and egg rolls cooling on the counter below 135F. CDI-The containers were placed into the walk in cooler for rapid cooling. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometer in the facility. Their thermometer had been broken and they discarded it. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE A NEW THIN PROBED THERMOMETER HAS BEEN PURCHASED. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of noodles stored on the floor in the walk in cooler. CDI-The box was placed onto the shelf. |
|
41
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
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 two metal cans used as scoops in the dry storage product, and two scoop handles stored in the food product. CDI-The cans were removed and the handles of the scoops were moved out of the product. REPEAT. |