|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
General Comment: 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food items stored on cart next to hand sink in splash zone. CDI: discussed with PIC to relocate cart to prevent contamination from washing hands at this sink. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat:
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans stored as clean with stickers remaining. CDI: PIC began to remove stickers and rewash pans. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside top of prep cooler cooked chicken, spare ribs, and cooked shrimp at 45F. PIC stated that these foods were cooked and were placed directly in top of prep cooler prior to cooling down. CDI: items removed and placed inside walk for rapid cooling. All other TCS food items inside cooler were in compliance of 41F/below. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
General Comment: 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bleach sanitizer in spray bottle too strong for FCS well above 200ppm and bleaching out the test strip. CDI: bottle was diluted to proper concentration. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on squeeze bottles and shakers at cook station. |