|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF
observed PIC wash hands in food prep sink.
CDI by instructing PIC to wash hands in handsink. Prep sink washed, rinsed, and sanitized. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
observed raw tuna and cooked shrimp stored at front line cooler > 45F. CDI by removing and cooling in upright freezer.
observed items cooled to 44F within 20 minutes. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
observed boxes of single service bowls stored on the floor.
observed boxes of single service containers stored in dining room.
**General Comment: Establishment is cooking chicken and shrimp on site. PIC has been notified and instructed to cease and desist cooking raw animal foods at the establishment as this is in violation of the food service permit. PIC will buy pre-cooked foods until permit can be ammended by MCHD to allow cooking on site. |