|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P|
Observed a few TCS items stored at >45F today(see chart).
Recommend using a better set up on the line so that cold products have some separation from the cooking flame. Items chilled down properly in the walk in freezer today(see chart). |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF
Label bucket accurately when using it to catch dripage from the handsink. Observed a bucket labeled as sanitizer today used to catch leak at handsink- moved today so it could be washed and another pan was used so that it could not be mistaken for food safe sanitizer. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 roasted red peppers and pre-made pastas for to-go orders cooling in the walk in cooler today with lids tightly on them. Peppers thinned out onto pan and left uncovered in walk in cooler to finish cooling. To-go pastas had lids popped off so that they could cool quickly. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed a box of packaged croutons stored on the floor today with a vacuum cleaner ontop of them. Croutons picked up and stored properly today. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed the salad prep chef wearing a wrist watch while wearing gloves for food service today.
Spoke with managment about the minimal food service workers today-their fingernail policy and jewelry policy. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed clean plates at the dishmachine stored on a soiled rolling cart today(it had dried lettuce on the sides and debris in the bottom).
Observed bar glasses stored on a soiled and sticky surface today. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Repair leaking handsink near the dishwasher station. |