|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw bacon stored above cooked pork and hotdogs in the walk in cooler. CDI-The bacon was moved to the bottom shelf. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed the dish machine with lime buildup, date marking stickers on the outsides of equipment, and the inside of the ice machine in need of cleaning and sanitizing. Have cleaned. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed a container of onions hot holding below 135F above the stove. CDI-The onions were placed back onto the stove and reheated. REPEAT.
*Only item out of hot holding temperature. Points kept the same today.** |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed the spray bottle of degreaser with no label to indicate the product. CDI-The bottle was properly labeled. |
|
31
|
0
|
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 spring mix cooling in the top portion of the flip top cooler. The spring mix was around 50F. CDI-The container was moved to the reach in cooler to rapidly cool. |
|
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 two cups with no handles being stored in the food product. One in the container of pickles in the walk in cooler, and one in a spice container on the shelf above the hand wash sink. CDI-The cups were removed. |
|
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 pans stacked wet on the clean equipment rack. Equipment must be air dried prior to stacking. REPEAT. |