|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
All in use utensils shall be cleaned and sanitized every 4 hours. Food employee stated that chicken cutting knife was only cleaned at 3pm and at night. CDI by instruction. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
All food shall be cooled properly. Observed cooked chicken being cooled on the food prep table at 113F. CDI- cooked chicken was placed in the walk in cooler to properly cool. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
All potentially hazardous foods shall be cold held at 45F. Observed cooked shrimp, cooked chicken, and cooked pork cold holding at 49F in the prep cooler. PIC stated that meats had only been there since 12:00pm. CDI- cooked shrimp, chicken, and pork were moved to the lower portion of the prep cooler to maintain 45F temperature. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
All food employee shall wear a hair restraint in order to prevent contamination. Observed a food employee without a hair restraint. CDI- food employee was told to wear a hat to work. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
All wet wiping cloths shall be stored in sanitizing solution between uses. Observed a wet wiping cloth being stored outside of solution. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Equipment shall be smooth and easily cleanable. Observed rusted shelving in the dry dish area. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
Yes
|
No |
All employee drinks shall be stored in a designated area in order to prevent cross contamination. Observed an employee drink being stored on the food prep table. CDI- employee drink was moved to designated area. |