|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC wrapping up tortillas for customers with bare hands. CDI- Customer wraps was discarded. |
|
13
|
3
|
Food separated and protected |
No |
Yes
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered onion rings, mozzarella sticks and chicken in the tall reach in freezer. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lamb, shrimp and beef holding above 41F in the cold drawer above the grill. CDI- Items placed in the walk in freezer to rapidly cool. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed curtain (acting as a wall behind the hot well) in need of cleaning. |