|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee proceed to pick up utensil off of floor then continue working with utensils in use for food without a glove change or hand wash. CDI: PIC intervened and employee discarded gloves and washed hands. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw shrimp being cooked on flat top. Shrimp was pulled off flat top and put into taco shell for service. Final cook temperature of shrimp measured less than 145F. CDI: EHS instructed employee to continue cooking shrimp on flat top and shrimp reached a cook temperature of 150F. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in the facility. EHS confirmed pest control service with PIC. |