|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw salmon removed from commercial packaging and stored over egg noodles. Observed unwashed peppers stored over cream cheese in walk in cooler and raw beef removed from commercial packaging and stored over cooked, RTE foods in walk in freezer. CDI, foods relocated for proper storage. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed food employee not properly washing, rinsing and sanitizing equipment properly when manually warewashing utensil at 3 compartment sink. Employee did not sanitize equipment after scrubbing utensil with degent. CDI by instruction on proper use of 3 compartment sink and knife relocated to be washed at dish machine. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 recently prepared cut tomatoe cooling in prep cooler. CDI, cover partially removed and tomatoe relocated to walk in cooler to rapidly cool. Improvement made since previous inspection. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths on prep sink and waist of food employee. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed single-service containers such as misago containers being washed and reused for food storage according to PIC. Ensure cleanable multiuse equipment used. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some debris/particles accumulating on shelving at fryer prep area. General cleaning required. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C - Observed employee bags and cell phone stored over supplies on storage rack. |