|
6
|
0
|
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- 0pts- Observed dish employee wearing gloves and pre-rinse soiled utensils. Employee ran several trays through the dish machine and proceeded to put away the clean dish ware. CDI- Employee was instructed to take gloves off and wash hands. Employee washed hands and re-washed dish ware. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf 1pt- Observed several tags of oysters, mussels and clams without dates of last shellstock sold. VR will occur no later than 3/3/2017 to ensure facility is dating tags properly. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed all sanitizer buckets and three comp sink holding at 0ppm QUAT. PIC contacted ECO lab rep during inspection. CDI- Facility changed all buckets and 3-comp sink to Cl. Also, PIC stated all dish ware and utensils will be ran through the Cl dish machine. EHS observed all Cl at 100 ppm.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed slicer stored clean with minor food debris build up on the blade. CDI- PIC had an employee clean slicer during the inspection.
0pts |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT 1.5pts- Observed lettuce, cut cabbage, cooked cabbage, cut tomatoes, mozzarella, orzo, ground pork sausage and spaetzle all above 45F. See temp chart for temperatures. CDI- PIC voluntarily discarded all items above 45F to half portion. EHS ensured items placed back into flip top were 45F or below. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. -.5pts- Observed wet wiping cloths not in sanitizer. Ensure wet wiping cloths are stored in at least 150ppm quat or 50 ppm Cl. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - Observed one split gasket. Two low boy reach in coolers are not functioning. Facility is not using equipment.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several cutting boards in the back prep area in need of replacing due to deep cuts and grooves.
0pts |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT 0pts- Observed dust build up and some food debris build on shelving throughout facility. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 0pts- Observed lids opened on dumpster. PIC had an employee close lids. |