|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored over ready-to-eat meat sauce. CDI - PIC moved raw foods to lower shelf, below ready-to-eat foods. REPEAT -1.5- |
|
18
|
3
|
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 Observed marinara sauce in reach in cooler from yesterday at 50F. CDI - Item was voluntarily discarded. -3- |
|
31
|
0
|
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 Observed deep tub of marinara sauce from yesterday. PIC stated he split portion into three parts, using last inspector's suggestion, but still was not able eto cool quickly. CDI - PIC stated he will make smaller portions from now on. -.0- |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several cheese containers reused for herbs without labels. CDI - PIC had employee label containers with the common name of the food. -0- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed two mixing bowls with cracks around rim and holes in the side. Replace these items. -0- |
|
50
|
0
|
Sewage and waste water properly disposed |
No |
No
|
No |
5-402.13 Maintain sanitary sewage system.-P Observed clogged 3-comp sink after PIC discarded marinara in drain. Refrain from allowing food, debris and grease from entering drain lines. -0- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vents with buildup throughout kitchen. Buildup also was present on walls and ceilings over food prep tables. Clean. -0- |