|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee drink stored on prep table during food prep. CDI- drink was removed. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.- Pf Observed spray bottle and towel on hand sink near bar area. Observed a dust pan in front of hand sink near dish machine. Observed two boxes of product and a bag of onions stored on the floor in front of hand sink near walk-in cooler. CDI- items were removed from hand sinks to allow for access. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above ready-to-eat desserts in walk-in cooler. CDI- container of raw chicken was removed and placed where no cross-contamination could occur. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE.
VR- facility has up to ten days to clean unit. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep unit #1 (tofu, and sliced tomatoes), and prep unit #2 (raw scallops, shrimp, beef, and chicken) that were stored above 41 F. PIC stated that items were placed in prep units this morning. CDI- Ice was placed on items to allow them to reach 41 F or below. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
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 boxes of food product stored on the floor in walk-in cooler. Observed boxes of food product and a bag of onions stored on the floor in front of hand sink. CDI- Items were placed on a shelf in both locations. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
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 box of food product stored on the floor near bar area. CDI- Box was placed on a shelf. |