|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken over raw pork in reach in cooler. CDI - Rearranged with raw chicken on bottom. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Pink build up in ice machine. CDI - Cleaned during the inspection. 4-501.114 Maintain sanitizer at correct concentrations. -P Dish machine testing at 0ppm chlorine. CDI - Repair tech dispatched and repaired machine by end of inspection. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer available. VR - Will return within 10 days. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of produce stored on floor in walk in cooler. Relocated these to shelves. |
|
47
|
0
|
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. Clean build up from walk in cooler shelves. |