|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Store food by final cook temperature. Observed raw salmon stored above pasteurized liquid eggs in reach in cooler on service line. CDI- Food properly stored. 3-306.13 (A) Protect food on self service display from customer contamination. Observed rolls and salad toppings being left uncovered and not under sneeze guard. CDI- Foods moved under sneeze guard. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Hot hold foods at 135 min. Observed just cooked chicken placed back in hot hold cabinet at 80 degrees, said by worker it would be reheated as needed. Need to cool this food or reheat it, do not keep food in the temperature danger zone. CDI- Chicken reheated in oven to 165 and then properly hot held at 135 min. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Maintain 7 day shelf life for all required RTE/TCS foods. Observed mozarella cheese stored past required 7 day shelf life. Observed chili thawed 6 days ago that was not re-dated to keep up with 7 day shelf life. CDI- Items disposed of. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label all chemicals. Spray bottles of chemicals not labeled in can wash area. CDI- Bottles labeled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Use approved cooling methods to ensure prooper cooling. Observed just steamed veggies and just prepped potato salad being stored in deep amounts and tightly sealed containers. CDI- Foods moved to shallow pans and vented to cool quickly. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Air dry all dishes and utensils. PIC said dish washer towel dries dishes. Do not towel dry dishes, allow them to air dry. |