|
6
|
4
|
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 dishwasher go from handling soiled dishes to clean dishes and change gloves without a handwash. CDI hands washed. Repeat. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw scallops and crab mix stored in same container. CDI items relocated. Repeat.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P
Observed cut watermelon stored in same container as unwashed melon and below unwashed produce. CDI item relocated. repeat. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed pickled cabbage in facility from 5.31. Explained to PIC if he wants to acidify for preservation for more than 7 days they must submit a HACCP plan for approval by the state. CDI item discarded. Observed ham, andouille sausage, butter balls, and butter mixture that was held over 7 days. CDI items discarded. Repeat. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed flies in kitchen. Repeat. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed racks in walk in with dust debris. |