|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage stored on a preparation table without a lid. Beverage was relocated. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a carrot stored on a preparation table where raw beef was being sliced. CDI- storage rearranged, carrot was discarded.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored in cardboard boxes stored directly over washed and cut produce in the walk in cooler. CDI- storage rearranged. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce at 56F in a flip top cooler and diced tomatoes in a sautee pan stored on top of a steam table. CDI- both items relocated to the walk in cooler. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed containers of dish machine rinse aid and chlorine concentrate stored on top of a dry storage cabinet that contained clean linens. CDI- storage rearranged.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one sanitizer spray bottle with a chlorine concentration greater than 200ppm. The chlorine test strip would turn purple and then white upon testing. CDI- bottle was emptied and refilled to proper concentration.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 unlabeled chemical spray bottles. CDI- bottles were labeled. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 cut lettuce being stored in a flip top cooler near the rotisserie oven. The lettuce was 56F. CDI- lettuce relocated to walk in cooler for rapid cooling, instructed PIC to cool foods below 45F prior to placing them in the flip top cooler. |