|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P
Observed employee handling raw chicken then move on to handle raw shrimp without removing gloves and washing hands. CDI-Stopped the employee and instructed to wash hands. REPEAT.
*More training is needed on handwashing. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P
Observed raw chicken and raw fish stored above vegetables in multiple locations in the glass 3-door RI Cooler. CDI-All items were rearranged to proper order. REPEAT. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods.
Observed 3 bags of shrimp and two portions of beef thawing on the shelves below the 3-compartment sink. CDI-The items were either moved back to the freezer or placed under cold running water. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wet cloths on the prep counters during the start of the inspection. CDI-The cloths were removed. |
|
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 cleaning needed to the green shelves near the 3-compartment sink and to the inside of the 2-door RI cooler. Have cleaned. REPEAT. |