|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Observed first aid, wd 40 and other chemicals stored over clean linen and sugar today on the metal rack- chemicals and first aid were moved to the bottom shelf to correct.
7-201.11 Store toxic materials to avoid contamination. -P
7-208.11 Store labeled, first aid supplies to prevent contamination.-P |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed lettuce and fresh cut tomatoes cooling on multiple make tables today(see chart). Products moved to walk in cooler to quickly chill down before the lunch rush.
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 |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed catering worker handling lettuce and pickles today with a watch on. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed a small amount of build up on the walk in racks today.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
Observed a leaking dumpster today.
5-501.15 Provide dumpster, waste containers that are of sound construction. |