|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
4-301.11 Cooling, Heating, and Holding Capacities-EquipmentEQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. PfOBSERVED ICE BATHS FOR SLICED CHEESE NOT DEEP OR FULL ENOUGH TO ADEQUATELY SURROUND AND CHILL THE FOOD ITEMS. CDI BY HAVING PIC GET DEEPER & BIGGER ICE BATH CONTAINER TO PROPERLY COOL AND CHILL FOODS. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food LabelsGENERAL COMMENT(A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor; and (5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient (Effective January 1, 2006). Pf (6) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3) - (5), nutrition labeling as specified in 21 CFR 101 - Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling. (7) For any salmonid FISH containing canthaxanthin as a COLOR ADDITIVE, the labeling of the bulk FISH container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin. (C) Bulk FOOD that is available for CONSUMER self-dispensing shall be prominently labeled with the following information in plain view of the CONSUMER: (1) The manufacturer's or processor's label that was provided with the FOOD; or (2) A card, sign, or other method of notification that includes the information specified under Subparagraphs (B)(1), (2), and (5) of this section. (D) Bulk, unPACKAGED FOODS such as bakery products and unPACKAGED FOODS that are portioned to CONSUMER specification need not be labeled if: (1) A health, nutrient content, or other claim is not made; |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying RequiredOBSERVED ICE BUCKET NOT STORED INVERTED IN BETWEEN USE. ***STORE ICE BUCKETS INVERTED TO ALLOW WATER TO DRAIN*** |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
GENERAL COMMENTOBSERVED SOME RUSTED SHELVING IN FACILITY. REPLACE OR HAVE PROFESSIONALLY RECOATED |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and LockersOBSERVED EMPLOYEE HAT, COAT AND SNACK STORED COMMINGLED WITH CUSTOMER RELATED ITEMS. CDI BY PIC RELOCATING ITEMS TO A DESIGNATED LOCATION AWAY FROM CONSUMER ITEMS. |