|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
Repeat. 3-302.11(A) Separate the different types of raw animal foods. -P-Observed raw chicken stored directly above raw beef and pork stored above raw fish in the walk in freezer. Also observed several raw animal food packages stored commingled in the walk in freezer.CDI-Seperated Items in correct storage order. |
|
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 clean utensils stored in a heavily soiled bin. CDI-Move to be rewashed. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed ham, bologna, steak, raw chicken, and chorizo all above 41F. PIC stated items was prepped this morning place in bottom reach in. CDI- Moved items to walk in freezer to get below 41.Repeat. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.-Observed bowls being used as scoops. Also observed handle stored in direct contact in sugar. |
|
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.-Observed torn gaskets in the bottom reach in cooler and replace the rusted shelving in tall reach in. |
|
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.-Detailed cleaning is needed throughout the facility. Clean inside coolers and freezers. Clean between and underneath all equipment. Also clean behind the 3 comp sink observed black build up. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.-Detailed cleaning is needed on the floors throughout the kitchen. Floors need to be regrouted and fill in holes on the wall.
6-501.114 Maintaining Premises, Unnecessary Items and Litter - C-Remove all unnecessary items that is not being used in the kitchen. |