|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed several foods not properly stored such as raw shrimp and raw eggs stored over ready to eat food in small coolers and walk in cooler. CDI-items properly stored. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut cabbage on counter above 45F. CDI-discarded. REPEAT Also observed garlic in oil and noodles soaking in water above 45F due to being left out too long but both out under 4 hours. CDI-items placed back in cooler. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed chicken thawing in standing water in prep sink. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-302.11 Food employees shall keep their fingernails trimmed. Observed two employee with long fingernails. EHS explained importance of getting nails trimmed. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked together while wet. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed large amount of employee food stored amongst food used for customers. Designate a special area for employee food. |