|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Repeat - Containers of raw chicken and raw salmon stored on shelves above meat sauce and meat balls in make-unit. Raw chicken stored above bread in walk-in cooler. Raw animal foods must not be stored above ready-to-eat foods. CDI - Food storage order corrected during inspection. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P - Chicken broth that was prepared at 3:30PM was cooling beside stove top. Chicken broth measured 78F at 5:30PM. TCS foods must be cooled from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Chicken broth discarded. 0 pts. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Penne pasta, shell pasta, rigatoni, and mozzarella in make-unit measured 56-66F. Unit was turned off to defrost. TCS foods in cold holding shall measure 41F or less. CDI - Items moved to walk-in cooler to chill until unit has defrosted and is turned back on. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P - Penne pasta was dated as being prepared on 7-22 and had still not been discarded. TCS ready-to-eat foods shall be discarded within 7 days of preparation. CDI - Pasta discarded. 0 pts. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF - Bottle of santizer was not labelled. All containers and bottles of toxic chemicals must be labelled. CDI - Sanitizer labelled. 0 pts. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF - Chicken broth was cooling beside stove top and wasn't put in cooler until it had already been cooling for almost 2 hours. TCS foods shall be cooled using methods that can cool the food from 135F to 70F within 2 hours, and from 135F to 70F within a total of 6 hours. Place TCS foods in cooler to cool down quickly after preparation. CDI - Chicken broth was discarded. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-Jewelry - C - Cook wearing wristband. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. // 2-402.11 Effectiveness-Hair Restraints - C - Cook not wearing hair restraint. Food employees must wear a hair restraint. 0 pts. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Repeat - Torn gaskets present on several refrigeration and freezer units. Some rusted shelving in walk-in cooler. Equipment shall be maintained in good repair. 0 pts. |