|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
Observed soda gun tube in contact with ice at bar.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
PIC stated ice wand was cleaned daily. Observed one knife collecting food residue. CDI - sent to dish machine.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Wash rinse and sanitize every 4 hours. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Observed chicken in 2 door not meeting cooling requirements. CDI - Discarded.
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed pasta not datemarked, and penne dated 15. CDI - discarded.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Observed sanitizer cloths in solution below 100 ppm at server station.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed drawers in upstairs kitchen under prep tables collecting food debris.
4-501.11 Maintain equipment in good repair. |