|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed food employee thawing cocktail shrimp under cold running water at 86F from 20 minutes prior to inspection. Shrimp was 77F. CDI - PIC placed food in walk in to cool and PIC reminded staff that once cold water temperatures exceed 70F, thaw under refrigeration to maintain cold holding temperatures. -.5- |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed smart watches and bracelets on arms of food employees working with exposed food while wrapping for customer cases and meat cases. -0- |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed meat debris on meat trays, roast string above prep table for cutting steaks. -.5- |
|
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. Observed heavy buildup on condenser fans above prep tables in cutting area and in walk in cooler. PIC stated these are cleaned every other week and are due for cleaning. -0- |