|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P. Hands shall be washed between handling soiled and clean dishes. Observed dish washer handle soiled items and touch clean dishes without handwashing. CDI handwashing occured. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Shellstock, Maintaining Identification - PF. Shellstock tags shall be labeled with when last shellstock sold or served and an approved record keeping system in chronological order from the date that is recorded on the tags or label. Observed some shellstock tags that were not labeled and not placed in chronological order. CDI employee placed tags in bags in chronological order. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed ice machine for facility soiled with residue. CDI ice machine closed for cleaning and other big ice machine will be used only.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Chemical sanitizers shall meet the required levels stated by the manufacturer. Observed sanitizer bucket at the bar at 0ppm. CDI bucket changed and proper concentration filled. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF. Foods shall be cooked to its final cook temperature. Noncontinuous cooking requires prior apporval from a regulatory authority. Observed marked chicken in cooler without proior approval. CDI chicken cooked to its final temperature and application for process provided during inspection. Facility is not to continue par cooking until approval provided. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. PHF/RTE foods shall be dated. Foods that are 41F and below have a 7 day shelf life, and foods 42-45F have a 4 day shelf life. Observed red onions, milk, half and half, pulled pork and butter. CDI items dated. Repeat |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. Chemical sanitizers shall be kept up off the floor. Observed sanitizer buckets on the floor throughout facility. Repeat. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C. Utensils stored in water shall be 135F and above. Observed utensil water at 126F. |