|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P) An employee was observed entering the kitchen without washing his hands. Employees must wash their hands when entering the kitchen. Employee was observed entering the kitchen from outside and then handling clean dishes without washing his hands. Employee was asked to wash his hands and did so. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw burger was over raw shrimp in the walk-in cooler, and raw salmon was stored over oranges in the walk-cooler. Do not store raw meats over any ready to eat foods and store raw meats in order of final cook temperature. The raw burger was placed in a leak proof pan and the salmon was placed on shelf in the appropriate storage order. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Several plates insert pans were put away as clean but were still visibly soiled. Dishes must be clean to site and touch. Dishes returned to the dish washer to be washed rinsed and sanitized. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). The back prep cooler had cheese cold holding above 41F. Time/temperature control for safety food shall be held at 41F or below. Store containers properly in the cooler so that food is maintained at the proper temperature. CDI: cheese was discarded. The upright freezer near the walk-in cooler went down while the restaurant was closed and trout was holding at 51 F (discarded by PIC), and cooked chicken was 44 F. Cooked chicken was placed in the walk-in cooler. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P). Several food items (milk, cheese, and sour cream) were kept past the 7 days allowed, or was not date marked (meatballs). Ready to eat time/temperature control for safety food shall be discarded if it exceeds 7 days past the preparation date or date the ready to eat container was opened. CDI: Food was dated or discarded. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.12 Prohibitions (C) Do not store single service items under the sewer drain the basement. Single service food containers must be protected from potential contamination. |