|
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 waste from lettuce prep stored directly in the handwashing sink at the back. CDI. PIC removed. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shrimps in RI, lettuce, corn, soup in prep unit, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. REPEAT. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of canned food stored directly on the flour in the dry storage area. Needs to be removed. REPEAT |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working in the kitchen without a hair cover. Needs to wear one when working with food.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one fo the employees wear a wrist watch while prepping food. Needs to be removed when prepping food. REPEAT |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored directly on the prep table at the kitchen area. CDI. PIC removed. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed
single use cups and plates stored directly on the floor in the dry storage area. PIC indicated that they have just been delivered. Needs to be stored above the floor. REPEAT. |