|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P
Observed employee wash hands at a hand wash sink that had no soap available. CDI-Discussion with the employees about proper hand washing techniques. Employee washed hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed missing soap at the hand wash sink near the fryers. CDI-Soap was provided. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw salmon stored above ready to eat items in the main flip top cooler. CDI-The salmon was moved to the bottom shelf. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P
Observed empty bottle of chlorine sanitizer at the dish machine. Facility was actively using the dish machine. CDI-A new bottle was brought out and the machine was primed properly. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed the fryer tall reach in cooler, and the salad flip top cooler holding product above 41F. CDI-All items were pulled and moved to the walk in cooler for rapid cooling. REPEAT.
*First time repeat violation. Points kept the same. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed hard boiled eggs and chopped lettuce cooling in the salad flip top cooler. CDI-The items were moved to the walk in cooler. REPEAT. |