|
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 raw fish stored over avocados. Observed cooked shrimp held in same container as raw fish. CDI-items re-arranged to proper storage order.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed two containers of rehydrated noodles on ice store uncovered and unprotected from contamination. CDI-covered. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a large amount of TCS items stored on counters at room temperature such as cut cabbage, cooked noodles, rehydrated noodles, and cooked chicken above 45F. These items are not to be left out on the counter even during busy times. CDI-items put into two door cooler. Verification required to ensure this violation is corrected. REPEAT VIOLATION. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed open container of soap stored next to lettuce being prepped in prep sink. CDI-soap removed.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled bucket of sanitizer. CDI-labeled. |
|
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. Observed bowls being used as scoops. |
|
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. Observed plates stacked while wet. |