|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General Comment - 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Employee drinks stored improperly in kitchen. Uncovered drink on cook line make table cutting board, bottled drink on counter next to slicer at back prep area, and uncovered drink on shelf inside freezer. CDI - all drinks discarded. |
|
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
Soiled tomato slicer and table top slicer in kitchen. According to PIC small tomato slicer is not being used (clean and store away). CDI - cleaning process started on both items. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Chlorine sanitizer in bucket too strong for FCS - above 100ppm. CDI - diluted to 50ppm.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Chlorine sanitizer in bucket not labeled. CDI - by labeling. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
Repeat - 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
Observed individual cakes/pies in clamshell inside reach-in cooler in dining room not labeled properly. Labels are provided but however not on each individual package. CDI - cakes and pies were moved to back walk-in freezer. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment - 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Soiled and wet wiping cloths stored on prep table while not in use. |
|
42
|
0.50
|
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.
Metal pans stacked wet on back shelf of kitchen. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat - 4-501.11 Maintain equipment in good repair.
Observed screen torn to gyro machine.
Observed bent wires on fryer baskets.
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent.
Remove cardboard from shelves throughout restaurant. |