|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on prep table beside food items. Observed employee beverages stored directly on shelving with customer items in dry storage area. CDI beverages voluntarily discarded. |
|
9
|
0
|
Food obtained from approved source |
Yes |
No
|
Yes |
3-201.11 Use food from approved sources only.-P Observed no invoices for roasted pork or orange peelings. VERIFICATION REQUIRED. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed several containers of sauces stored uncovered. CDI sauces covered.
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw beef. Observed raw beef stored above shrimp. CDI items rearranged.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above ready-to-eat chicken wings. CDI items rearranged. |
|
14
|
1.50
|
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 can opener collecting heavy food residue.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed employee washing dishes with sanitizer at 0ppm. CDI bleach added to sanitizer and tested at proper concentration. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 sweet and sour chicken, roasted pork and chicken wings not date marked. CDI items labeled. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed chicken thawing in plastic container at room temperature. CDI chicken placed in walk-in cooler until employee is ready to use item. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed George Foreman grill in kitchen.
4-501.11 Maintain equipment in good repair. Observed split gasket on reach-in cooler in front of grill. Observed rusted shelves in walk-in cooler and prep cooler. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces of equipment collecting food and grease residue; gaskets, handles of equipment, shelves, items in dry storage. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
4-204.11 Ventilation Hood Systems, Drip Prevention - C Observed hood system above grill collecting heavy grease residue. |