|
4
|
1
|
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. Uncovered employee drink stored on top of the prep table. CDI - Drink discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 One pan of black beans and rice in low prep cooler dated 5/31; discarde date should have been 6/6. CDI - Discarded. |
|
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 Diced tomatoes placed in the flip top to cool. CDI - Diced tomatoes relocated to the walk in cooler for rapid cool down. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Multiple containers of ready to eat foods stored in the walk in cooler with no cover to protect against contamination. Cover to prevent contamination. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizing solution used to hold wet wiping cloths cloudy and testing at 0ppm chlorine. CDI - Solution dumped and remade at correct concentration. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Minor dust build up on walk in cooler fan guards. Clean. Improvement noted from last inspection. |