|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce above RTE foods such as sandwiches and lunch meat. CDI PIC relocated to bottom shelf. REPEAT.
Food establishments has storage chat on outside of cooler. Please train all employees. |
|
31
|
0.50
|
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 Observed lettuce tightly packed into containers and covered while cooling. Observed coleslaw, eggplant puree tightly covered in walk in cooler while cooling. CDI Items were open to vent. Overall food establishment has made major strides with cooling. Points not escalated. REPEAT. However if seen in future full points will be deducted. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed apples in glass jar not wrapped and without utensils for dispensing.
CDI PIC provided tongs.
Best practice is to wrap apples to ensure contamination will not occur. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees not wearing hair restraint. Make sure to provide proper hair restraints. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
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 service on the floor downstairs. Make sure to keep off the ground.
**Had additional items due to Hurricane. Try to store accordingly.** |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up and debris in reach in units, shelving, gaskets etc. Make sure to increase cleaning frequency. REPEAT. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
Yes |
No
|
No |
5-103.12 Provide water under pressure to all fixtures.-Pf Observed no water being supplied to hand sink in ware washing. CDI PIC had water pressure turned on; was installing a hose reel. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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.6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Observed significant build-up on the floors, walls and ceilings throughout the kitchen. REPEAT.
Observed cracked flooring in ware washing areas and by walk in coolers. Observed walls, floors and ceilings not smooth and easily cleanable downstairs. Make sure to keep in good repair. REPEAT. PIC was able to provide work order; due to contract with Compass, unable to clean above 6 feet and building is responsible for cleaning. In future however, establishment need to make efforts with walls and floor. |