|
6
|
0
|
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 shrimp, take gloves off and immediately put on new gloves without hand washing in between. CDI-Stopped the employee and instructed to wash their hands.
*Hands should be washed anytime they become contaminated, task change, entering the kitchen etc. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed several small utensils being stored in a clean container with food buildup. CDI-The utensils were brought back to the dish machine for proper washing rinsing and sanitizing. REPEAT. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf
Observed no thin probed thermometer onsite. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE A THIN PROBED THERMOMETER HAS BEEN PURCHASED.
*The thin probed thermometer has not been enforced until today. No points taken. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed a damaged strainer and bowl. They are no longer in good condition and are not easily cleanable. Have replaced.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed the deep grooves in the cutting boards. It is in need of resurfacing or replacing. REPEAT.
*The fish and chicken breader containers have been replaced. Points stayed the same. |
|
47
|
1
|
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 shelves in both reach in coolers and hood vents. Have cleaned. REPEAT. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 cleaning needed to the walls and ceilings of the facility. Have cleaned. |