|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed the pair of tongs designated for raw shrimp stored with ready to eat carrots in the flip top cooler. Cook had placed the tongs into the wrong basin. Carrots were discarded voluntarily by PIC. Ensure that cook staff are not cross contaminating ready to eat foods with raw animal products. Facility has designated tongs for each raw animal protein.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed zucchini, peppers, tomatoes stored above washed/cut cabbage, onions, carrots and other ready to eat vegetables in the walk in cooler. Ensure that raw, unwashed produce is not stored above ready to eat produce that has already been cleaned. Storage order was rearranged by staff during visit. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a cut head of lettuce stored above the storage bins in the flip top cooler. Item was not receiving adequate cold air to provide a less than 45F temperature. Item was observed to be 48F. EHS allowed PIC to rapidly cool the lettuce down in the walk in cooler. Do not store food products over storage aread in the flip top, as they will not be exposed to adequate cold air flow. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket with brown, dirty sanitizer present underneath the prep sink in the prep area. Sanitizer was refilled.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer container stored on the floor underneath the rear prep sink. Item was refilled and placed on a low table shelf off of the floor. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 dry rice storage container with a scoop buried in the food product. Item was removed. Ensure that employees store utensils with handles not in contact with the food product. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rust build up on the rear prep table's lower surface.
4-502.11(A) Maintain utensils in good repair. Observed several tongs with damage to the plastic portions of the handles. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed slight water build up at the rear can wash area.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Vent hood has had several "coverings" made up of metal trays to redirect AC down to the cook line staff. |