|
39
|
0
|
Contamination prevented during food preparation, storage & 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 a large container of seasoning stored directly on the floor in kitchen. |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
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 sifting spoons, used for dipping seafood, sitting in water at 62F. EHS and PIC discussed placing ice in water to reduce temperature to 41F or below. -CDI- PIC moved sifting spoons out of water. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. -Observed rusted sifting spoons, stored in water, in use on make line. PIC stated sifting spoons have been replaced since past inspection. -No point escalation due to improvement in eliminating one code violation from past inspection. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
-Observed employee food stored above customer food in WIC. Improvement noted from last inspection due to observing separate shelf for employee food in WIC. Employee food must be stored below customer food or in a place to prevent contamination. -No point escalation due to improvement from past inspection in only observing employee food in WIC above customer food. |