|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed opened packaged chicken, raw over vegetables in freezer. CDI - reorganized |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed chili hot holding at 115 F. CDI - Reheated, on temperature control for less than 1 hour |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods.
PIC stated that fish is thawed on table for 1 hour then put under running water. CDI - Through education |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wiping cloth in sanitizer at 100 ppm. CDI - Refilled, soak wiping clothes prior to making buckets. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
4-602.11 Clean in use utensils every 4 hours.
PIC stated that cutting boards are cleaned daily on make tables. CDI through instruction, clean every 4 hours. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
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 single service cups with rim exposed at drink station. CDI - sleeves raised |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed wall covering with gap present near walk in and in other areas. Observed residue on walls in kitchen area. |