|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed one can with dent compromising the seal. Can was set aside for return. |
|
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 one skewer of lamb at 46F. CDI: Item rapidly cooled. PIC directed to ensure that when preparing meat, employees are doing so in small batches, since there is no refrigerated room for preparation. |
|
26
|
1
|
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 container of blue liquid in spray bottle with no label. PIC identified bottle of cleaner as windex. CDI: Product labeled. |
|
31
|
0
|
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 one container for buffet with tomatoes in it above 45F and tightly covered. CDI: Product uncovered and allowed to properly cool. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored in quat sanitizer at 50 ppm. Observed hot water being used to mix sanitizer. CDI: Containers refilled with cool water mixed sanitizer. Quat sanitizer above 200ppm. Improvement from last inspection. REPEAT VIOLATION |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 3 containers wet stacked on wire rack. CDI: Containers taken to dish area for wash, rinse, and sanitize. Improvement from last inspection. REPEAT VIOLAITON |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed chipping paint on juicer. CDI: PIC removed juicers from use and stated he would purchase new ones tomorrow. Observed several severely cracked and chipped containers and lids stored as clean. CDI: Items discarded. REPEAT VIOLATION |