|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up on the wall mounted potato slicer. CDI by removing to re-wash. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed an opened box of spring mix not date labeled with the intention to use over 2-3 days. CDI- item was stored for less than 24 hours and was properly date labeled while onsite. Observed in house made pickled okra and pickled onions (with hot brine) stored without a date label. CDI- PIC was unsure how long the products was stored there. Products was voluntarily discarded.
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 Observed in house made bread and butter pickles stored with a 8/24/16 prep date, smoked trout with a 8/21/16 date, hard boiled eggs 9/8 and pickled onions 9/4. CDI by voluntary disposal. According to the PIC, these items are intended to be stored for only 7 days. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a crate of frozen pork buts and chicken wings stored on the floor of the walk in freezer. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a food employee preparing food while wearing a watch and bracelet. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored inside a bucket labeled sanitizer measuring at 0ppm. Was unable to determine if the product was stored inside a soap and water mixture or quat at 0ppm. CDI by voluntary disposal. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans on the cook line air drying shelving stacked while wet and metal bowls on the air drying shelving in the basement stacked while wet. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of single service napkins stored on the floor of the basement dry storage room. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor repair needed in the basement area. |