|
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 HardnessProvide sanitizer for use during operation. Observed facility operating without any sanitizer. Sanitizer was prepared. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling MethodsProperly cool all foods using proper methods. Observed cooked chicken cooling in room temperature on a sheet pan at 94F. Also observed several items cooling inside the walk in cooler while tightly covered in plastic wrap. Discussed proper cooling techniques and moved the chicken into the walk in cooler. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of FoodLabel the small containers of spices on the chefs cart. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of ContaminationFood shall be protected from contamination. Observed chicken being fried and placed onto a sheet pan that was stored on top of an uncovered trash can. CDI by education and removal. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use LimitationStore all wiping cloths in sanitizer in between uses. Observed all wiping cloths stored through out and used to wipe down equipment. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and RestrictionsClean the area underneath the kitchen handsink. |