|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink. Ensure paper towels are replaced when last paper towel is used. CDI- Paper towels provided at hand sink. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up beginning to accumulate inside ice machine. Increase cleaning frequency of ice machine to avoid build up. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three containers of shrimp in the grab n go cooler at 46F. Ensure all TCS foods in cold holding are maintained at 41F or below. CDI- Shrimp voluntarily discarded. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of shrimp stored on the floor in the walk in cooler. Ensure all food is stored at least 6 inches above the floor. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed build up of food debris/residue on the shelves below prep surfaces. Significant dust build up was observed on cooler ceiling vents in the shrimp and meat rooms. The handsink located to the left of the meat case display has black build up inside the sink. Cleaning needed and cleaning frequency increased. Repeat violation. |