|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
Repeat violation 3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw beef stored above raw scallops and raw shell eggs in the prep unit on the cook line. CDI - beef was moved to the bottom shelf. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the dish machine not sanitizing. CDI - a new bucket of sanitizer was hooked up and the machine was primed; sanitizer was at the correct concentration. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat violation 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed several wet wiping cloths on prep surfaces. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
Repeat violation 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed utensils stored in 110F water and a spoon stored in 67F water.
Observed tong handles stored down in noodles on the cook line. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General comment 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 on the hood and the wall behind the grill. |