|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
Observed lettuce in contact with refrigerator shelf in glass door refrigerator. CDI - re-washed and lid put in place.
Observed unwashed produce over washed produce in walk in. CDI - Moved.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed residue collecting on water nozzle of soda fountain. CDI - all nozzles washed rinsed and sanitized.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
Observed soups at 1:50 minutes at 132. CDI - microwave to 145
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Observed French Onion soup 80 degrees 2 hours after last temperature record at 186. no temperature taken at 135, rapidly cooled to 70 degrees under inspector recommendation. CDI - product 70 degrees within 5 minutes of intervention.
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 |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed lettuce on cold bar at 54 degrees. CDI - sent to cooler.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
Observed buckets of sanitizer below 200 ppm with rags present. CDI - refilled
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed shelves in glass front cooler damaged, white material damaged and exposing rusted metal.
Observed handle missing on one microwave.
4-501.11 Maintain equipment in good repair. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
Observed hole in side of dumpster.
5-501.111 Keep storage areas and bins for waste in good repair. |