|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
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 grab raw shrimp with gloves to cook. No handwash occurred afterwards. CDI-Employee washed hands, discussed with owner to use tongs/utensils with the raw meats and seafood. This will help decrease amount of handwash needed with employees. REPEAT.
*Points reduced for overall improvement of handwashing. |
|
13
|
0
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw eggs stored above noodles in the flip top cooler. CDI-The two were rearranged. REPEAT.
*Huge improvement on storage order from previous inspections. Management has trained and posted signage about storage order. Zero points taken today. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed food product holding above 41F throughout the facility. CDI-All items out of temp were moved to the reach in coolers. Discussed possibly adding another table top cooler near the fryers to help maintain temperatures. REPEAT. |
|
33
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods.
Observed shrimp thawing on the prep counter. CDI-The bags of shrimp were moved to the reach in cooler. REPEAT. |