|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed food handler wipe hand on soiled wiping cloth and return to serving line without washing hands and changing gloves.
CDI- Food handler washes hands, dons new gloves. Soiled wiping cloths brought to sani-bucket for proper storage. (-2) |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed a few large containers and one strainer stored as clean with food debris and date mark sticker residue remaining.
CDI- Dishes returned to warehouse-washing. (-0) |
|
22
|
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 portioned shrimp sauce between at 43F inside front min cooler.
CDI- Ambient temp verified below 40F. Shrimp sauce rapidly cooled in WIC. (-0) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed soiled wiping cloths in various places throughout front and back of establishment. Wiping cloths observed lining cook line prep surfaces, on counters, etc. EHS provided education on proper storage of wiping cloths.
CDI- Sani-buckets created for front and back of kitchen for storing used cloths. (-0.5) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed mini cooler intended for exclusive use with commercially prepackaged beverages holding portioned shrimp sauce. EHS advises PIC that this equipment should be replaced with a cooler intended for holding non pre-packaged TCS foods at earliest opportunity. (-0.5) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT.
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 food debris and residue on metals racks inside WIC, clean dish racks, and dry storage. Increase cleaning frequency advised. (-0.5) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT.
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 grease residue accumulating on floors, behind equipment, and wall attachments throughout kitchen. Wall attachments to left of cook line in great need of cleaning. Also observed brown resin left from professionally applied pesticide on wall of prep area hand sink. EHS confirmed this material is not toxic once dried, but should be removed at earliest opportunity. (-1) |