|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed small plate stored in front hand sink. CDI - Plate removed. - 0 - |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed small container of raw shrimp stored above vegetables in reach in cooler. CDI - Shrimp moved to bottom shelf, away from potential contamination. - 0 - |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 Rustica and Marsala sauces prepped on 4/30 held past 7 day date allotment. CDI - PIC voluntarily discarded items. - 1.5 - |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed prepared salads cooling tightly covered in reach in cooler. Observed fried chicken cooling in display case. CDI - Lids opened to allow for proper air flow. Chicken moved to reach in freezer to rapidly cool. - REPEAT - 1 - |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of flour stored in floor next to blast chiller. - 0 - |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraints. - 0.5 - |