|
37
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 unlabeled shaker bottles on the cook line. Ensure that all working food containers are properly labeled. -CDI- Bottles labeled. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice.
Observed eggs in a low drawer in direct contact with ice in a non-draining container. Ensure that food is not stored in direct contact with ice, except following the parameters above. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed 2 knives stored in between prep surfaces and flip tops. Ensure that in use equipment is stored in a manner where the food is on the clean portion of food prep tables/Equipment. -CDI- Knives removed. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gasket on stand up RIF. PIC stated that the gasket has a work order in for it and is being replaced.
Ensure that equipment is maintained in good repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed rear portion of the oven/burner adjacent to the WIC with buildup of food debris and soil present. Observed equipment along the cook line in need of cleaning.
Ensure that nonfood contact surfaces are clean and maintained as clean. |