|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P: Observed employee recontaminate hands at faucets after washing. CDI- employee re-washed hands after discussion and direction. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed stacked colanders with food debris attached after cleaning. Knife stored as clean with food attached. CDI- items returned to cleaning process. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found no prepared items date marked in seafood case. Cooked shrimp, smoked salmon salad, shrimp salad, crab salad, seafood salad, crab cakes alol voluntarily discarded. Opened container of baby spinach, ricotta cheese, cream cheese not date marked in meat walk-inVerification of implementation of date marking system within 10 days. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: No consumer advisory on cases holding cold smoked salmon, live oysters, beef and pork products. Verification within 10 days. |
|
47
|
0.50
|
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 containers of food stored in soiled tubs in meat walk-in cooler. |
|
53
|
1
|
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. Observed soiled floor of walk-in freezer, walls of meat cutting room damaged, floors of seafood walk-in and meat room soiled. Repeat. |