|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed two food handlers donning a change of gloves without prior hand wash. CDI- EHS advises PIC to reaffirm proper hand washing with staff at next meeting. Food handlers wash hands. (-2) |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed plastic pitcher inside back hand sink basin. CDI- Item removed from hand sink and basin sanitized. REPEAT. (-1) |
|
15
|
0
|
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 Observed raw salmon filets behind RTE foods in cold drawer. CDI- PIC moves raw salmon to front of cold drawer. (-0) |
|
22
|
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 TCS dressings and sauces in plastic bottles above 41F in both fliptops. CDI- Sauces voluntarily disposed of. EHS advises PIC to utilize half filled containers or TPHC for bottles dressings. (-1.5) |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for cold smoked salmon served raw. 10 day VR required. (-0) |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed cloudy water inside sanitize basin of 3 comp sink. CDI- sink drained and refilled with clean water and quat. (-0) |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed accumulated food debris on top of hot water dish machine. Increased cleaning frequency is recommended. (-0) |