|
6
|
2
|
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 eating french fries, the collect dirty dishes to go to the dish mahine, remove gloves and put on new ones without washing hands in-between. CDI- Employee rewashed hands. |
|
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 ahi tuna stored above cheeses and sauces in refrigerartion unit. CDI- Items were rearrange to prevent cross contamination. Facility will provide document to show that item is sashimi grade. Half points will be taken today. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items such as, sliced tomatoes, sliced lettuce, pico de galo, and chicken wings that were above 41 F. CDI- items were placed in blast chiller and walk-in cooler and allowed to chill. REPEAT. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in sanitizing solutions that registered 0 ppm. CDI- wiping cloths were placed in correct sanitizing solution. |
|
42
|
0.50
|
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 several stacks of containers that were stacked wet. |