|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Raw salmon stored over RTE veggie burger mix in WIF. CDI- Salmon moved.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Dishwasher handled soiled dishes with gloves on and did not discard gloves before handling clean dishes. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Egg yolk and wash, chicken sausages, french toast batter mix recorded above 41F . Egg in ice bath did not have enough ice to keep cold, use all metal and lots of ice. Sausages and french toast batter overstacked, CDI- Items placed on TPHC, |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Multiple food items observed past 7 day hold time, including ham, corn beef, ham, salami, salads, salmon plates. CDI- All discarded. REPEAT. Facility must meet compliance by next inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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
Cut melons in WIC cooling with tight silan wrap over product. CDI- Unwrapped to allow proper cooling. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf
Bottle of water unlabeled. |
|
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.
In use utensils stored in water recorded at 131F. CDI- Brought to dishwasher. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Equipment in need of air drying. |