|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed washed produce had been put into a box in which unwashed produce had been delivered in. CDI. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P. Observed the dish machine sanitizer was 0 ppm. CDI by pushing the tube back into the container and priming. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed hummus in the walk-in labeled as prepared on 8/12/14. When held at 41F or below this can be held for 7 days. CDI - discarded as it was on day 9. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a couple wet wiping cloths not held in sanitizer between uses. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 a knife next to an active prep station stored between the table and the wall. CDI - removed. |