|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw steak stored directly over cooked duck on a sheet pan in the walk in cooler. CDI by rearranging storage. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed deli meat slicer stored clean with food debris on it. CDI by recleaning. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
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 Observe pork shanks at 74F after 3 hours cooling in the walk in cooler. CDI by reheating pork shanks to above 165F (see chart). |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 several containers of sauerkraut dated 9/4, 9/7, and 9/11 throughout the facility. The operator stated that the sauerkraut was frozen on the dates listed and then pulled to thaw today. CDI by adding additional dates to indicate they were frozen and thawed. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed chaffing fuels and a sanitizer spray bottle stored over clean linens in a storage closet. CDI by rearranging storage. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three wet wiping cloths stored on counter tops. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to go boxes and other single use items stored on the floor in the second floor storage closets. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed water coming out of the faucet at 106F at the bar sink after several minutes of testing. |