|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed personal drinks stored on prep tables with clean utensils/equipment and supplies. CDI - PIC relocated. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wait staff filling pitchers with water at the handsink. CDI - PIC corrected through education and the staff refilled from the fountain machine.
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at the warewashing handsink. Provide. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT VIOLATION:
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw beef and seafood stored over shrimp sauce in reach in cooler CDI: storage order corrected and educated was provided. some improvement in storage. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed just prepped shrimp and cooked broccoli cooling covered and in a deep container in the walk in cooler. CDI: cooling methods were discussed, lid was removed and ice was added to the broccoli for rapid cooling. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
REPEAT VIOLATION:
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pan of cooked lo mein stored on the drain board of the 3-compartment sink.CDI - noodles were discarded. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scratched and scored. Replace or resurface., |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on all refrigeration units, handles to all refrigeration units in need of cleaning. |