|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P: Kitchen manager touched samosa with bare hands. CDI- discarded affected food. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Uncovered food in small reach ins and walk-in cooler. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some pink and black buildup in ice machine on both white deflector below and on white plastic piece in top section. REPEAT:
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Sanitizer supply at dish machine empty. Machine was in use and measured 0 ppm chlorine. Quat sanitizer in 3-comp sink measured less than 100 ppm. CDI- machine was primed after connecting new sanitizer supply and sanitized correctly. Sanitizer in 3-comp sink made to proper concentration. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Rice holding at 117F. CDI- voluntarily discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Unlabeled working bottle of degreaser. CDI- labeled.
7-203.11 Poisonous or Toxic Material Containers-Container Prohibitions - P: Sanitizer stored in container that previously held disinfectant concentrate, according to commercial label.. CDI- voluntarily discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Cut chicken in dense volume cooled by 2 F in 1 and 1/2 hours. See temp chart for cooling chicken. CDI- chicken spread out on shallow pan and dropped to 41F. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some floor, wall, and ceiling damage through kitchen areas but ongoing repairs are evident. |