|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-703.11 Hot Water and Chemical-Methods - P Observed utensils briefly submerged in sanitizer then placed on drying rack. CDI, items sanitized for 30 seconds. EHS explained to PIC that utensils shall be submerged in sanitizer for 30 seconds or according to manufacturer instructions. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed octopus, raw chicken, cooked shrimp, raw beef, sliced tomatoes, and cut lettuce cold holding above 41F at prep unit. PIC states foods were placed at unit at 11AM. Observed internal temperature of 60F. CDI, items discarded by PIC. PIC called technician to repair unit. Facility closed voluntarily until prep unit is fixed.
Verification required. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on squeeze bottles and spices. Need label. |
|
37
|
0
|
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. Observed boxes of fries stored on floor at walk in freezer. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed knives stored between counter and prep sink. CDI, items removed. |