|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pan of raw mussles stored above package of pre-cooked bacon. CDI by placing bacon on top shelf.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed box of unwashed asparagus on top shelf in walk in cooler above containers of ready to eat foods. CDI by instruction; items rearranged. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-702.11 All food contact surfaces must be sanitized after cleaning and before use. Observed employee wash and rinse food preparation sink after use but sanitizer step was skipped. CDI by having employee sanitize sink. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all items in top of prep unit across from oven 47-53F. Observed ambient air temperature of unit to be less than 41F. Instructed PIC to maintain lid closed as much as possible to help maintain proper temperatures. CDI all items were removed from unit and placed in walk in cooler to rapidly chill. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed open package of deli ham, 3 pans of lasagna, pan of meatballs and open gallon of milk without dates in walk in cooler. CDI by dating items.
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 Observed mozzerella cheese past 7 day expiration. CDI by discarding. |
|
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 one spray bottle of bleach near dish machine unlabeled. CDI by labeling. |
|
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 Observed tightly covered 5 gallon bucket of cannelini beans in olive oil with garlic and tomatoes made earlier today at 68F. Must cool foods made from room temperature ingredients to less than 45F with in 4 hours. CDI by placing item in ice bath in food preparation sink.
Also observed deep container of butternut squash in prep unit 59F. CDI by placing on sheet tray in walk in to rapidly cool. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee using towel to dry plates and bowls. CDI by instruction; employee discontinued. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed some dust accumulation around ceiling vent in kitchen. |