|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented.Observed some foods such as lemons and cabbage with microbial growth attached. Foods were discarded during the inspection. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed foods stored inside of the walk in cooler without proper date marking. Foods include pork rolls and cooked chicken. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-102.11 Common Name-Working Containers - PF Ensure that chemicals are labeled with the common name of its contents. Observed no label present on spray bottle. Labeled during the inspection. |
|
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 tightly sealed bulked containers of foods prepared today cooling in reach in units. Ensure that foods are placed rapid cooling equipment instead of constant use equipment with proper air flow available. Foods were moved to walk in units during the inspection. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.observed in-use utensils stored in between tables. Ensure that knives are stored in a clean protected location. Knives were moved to 3 comp sink to be washed,rinsed, and sanitized again. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes left wet stacked during inspection. Ensure that dishes are stacked in a manner that allows them to effectively air dry.pyramid stacking example shown. |