|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - - Observed unwashed produce stored over RTE foods and prepared foods in walk in cooler. CDI, foods relocated for proper storage. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed cutting boards stored as clean but residues remaining on equipment. CDI, equipment relocated to be re-cleaned and sanitized. Proper warewashing procedures discussed with staff for using 3 compartment sink to wash, rinse, sanitize equipment. |
|
31
|
0.50
|
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 recently prepared cut cabbage cooling in large bus tub at 43 degrees F at 1:16pm and at 43 degrees F at 1:40 pm. Observed chicken prepared earlier today according to PIC and cooling at 43 degrees F in flip top prep cooler. CDI, chicken and cabbage placed in shallow uncovered bus tubs and relocated back to walk in cooler to rapidly cool. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep counter surfaces. Repeat. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans being wet stacked. Repeat. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature - PF - Observed detergent water at 3 compartment sink at 81 degrees F while employees were washing equipment. CDI by instruction to ensure water is drained and refilled with hot water above 110 degrees F before manual warewashing. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed buildup on the sides of the fryers and cooking equipments, shelves in prep area equipment and the hood vents. Repeat. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.15 Outside Receptacles - C - Observed trash around dumpster and attracting large birds. Ensure trash is in covered dumpster to prevent pest harborage. |