|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-302.11(A) Separate the different types of raw animal foods. P: observed raw fish and beef being stored over ready to eat foods in the reach in 2 door adjacent to the grill station. Observed raw chicken being stored raw beef in same reach in 2 door unit. REPEAT- Make adjustments with this violation or risk being placed on a risk control plan moving forward. - 3 points. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Chlorine dish machine was not properly dispensing chlorine while dish washing was occurring. CDI Dish machine provider showed up onsite and properly serviced the dish machine so that it is dispensing 50-200 ppm.
Multiple chlorine sanitizer bottles were less than 50 ppm when checked. CDI- PIC remixed sanitizer to adequate concentration. -1.5 points. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pre-cooked chicken and egg rolls were cold holding >41 degrees. CDI- PIC placed items in freezer to cool down. 0 points |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cut cabbage was cooling in dense amounts and fully covered in the walk in cooler. CDI- food was moved to more shallow amount and uncovered for better cooling methods. -.5 points. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed
salt and sugar containers along the make line without a label. REPEAT-1 point. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C Observed raw chicken prep taking place on prep sink that was less than 12 inches apart from hand sink and without a splash guard in between. Move prep to opposite side of prep sink or install a splash guard for proper separation of water and other miscellaneous contamination of food products. 0 points. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove grease buildup from hood filters above grill station, clean exterior of ovens, fryers and other equipment in kitchen soiled. 0 points. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Install missing ceiling tiles in kitchen prep area. Replace moisture soiled ceiling tiles in the men's bathroom.
General Comment: Ensure that it is not a leak occurring where soiled tiles are in the facility. |