|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P
Observed uncooked potatoes stored on the drainboard of prep sink today that was being used to thaw raw chicken. Potatoes moved over to prevent any splash contamination.
Move washed lemon and lime storage if raw meat prep is to be conducted above it. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed soiled plates on tables today- sent back to be rewashed.
Observed a soiled salad spinner today- sign put on spinner to not use. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed cheddar cheese holding at >45F today(see chart) due to it being stacked to high on the line. Cheddar discarded 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 two line chef's handling food that had watches on today.
Discussed the need to implement this policy for waitstaff as well if they are handling food as discussed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf
Observed a cracked salad spinner basket today- do not use until a new one that is easy to clean has been obtained- sign put on salad spinner today so it will not be used. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C
Observed a soiled dishwasher today with buildup present on exit flaps, middle door, and drainboard.
Clean before use, throughout the day to prevent recontamination of dishes, and at least every 24 hours. |