|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed employee use bare hands to place lettuce, used for lettuce wraps, on customer's plate. CDI - Lettuce was discarded and employee was instructed to wash hands and put on gloves. -2 points- |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw tuna in sushi prep cooler stored above ready to eat sauces. Observed raw shrimp stored above ready to eat egg rolls and chicken in walk in cooler. CDI - Storage order was corrected. -1.5 points- |
|
39
|
1
|
Contamination prevented during food preparation, storage & 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 Styrofoam cooler of raw fish stored on kitchen floor. PIC stated that raw fish was waiting to be prepped. Observed plastic container of raw onions stored on floor of walk in cooler. CDI - Raw fish was moved to prep table to begin preparation. -1 point- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed container of utensils stored in water with a temperature of 96F. |