|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed containers of raw chicken stored on the top rack of a reach in cooler, above hamburger and other meats. Chicken was moved to the lowest section of the cooler. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a single spray bottle of cleaning liquid not labelled. Re-applied during inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 Observed slaw containing cut cabbage cooling in a deep bus tub, while covered. EHS removed lid, and recommended that if the facility is going to cool items in such a bus tub, that it be stirred often to expose the interior sections of the product to the cold cooler air. Slaw is made of pre-cooled vegetables, but other ingredients and the preparation process cause it to rise above 45F. EHS observed proper temperature/time parameters met after altering cooling process. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several dry wiping cloths with dried on food residue present. Such cloths must be changed out when soiled. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust and residue accumulating on surfaces in the walk in cooler such as cooler piping and storage racks.
Repeat violation. |