|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. A sign or poster that notifies food employees to wash their hands shall be provided at all hand washing sinks used by food employees and shall be clearly visible to food employees. Observed hand washing sink without a hand washing sign provided. Hand washing sign provided during the inspection by REHS, |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic containers stored on air drying shelves with food debris and label residue present from previous uses. Ensure that plastic containers are being thoroughly washed, rinsed, and sanitized to remove build up from previous uses. Plastic containers were removed and placed in the dish pit to be washed, rinsed, and sanitized again. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items inside of prep units above temperature threshold such as ranch(containing buttermilk), scallops, and Hamachi. Items were moved to walk in unit to cool down before returning back to prep units. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C Ensure that white substances placed inside of secondary containers are labeled with the common name of its contents for unidentifiable foods such as salt, sugar, etc. Observed bulk containers without labels present during the inspection. Labeled during the inspection. |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Beard guards shall be worn by all employees with beards engaging in food preparation. Observed employees working on the line without beard guards present. |
|
42
|
0
|
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 dishes wet stacked. Food establishment shall implement the pyramid stacking method to allow air flow for plastic containers. |