|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P
Observed raw fish and raw steak stored in the same container today, directly ontop of each other- both discarded by PIC today to correct. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed shrimp in the walk in cooler today stored at >45F(see chart). PIC stated that they had been thawing earlier and were just put into walk in. Discussed proper thawing with PIC but it was not observed.
Ice placed on product and temperature began falling quickly. |
|
26
|
1
|
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 acid, sanitizer, and windex in a container that were not labeled. Labeled during the inspection to correct. |
|
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 freshly cut cheese stored in a deep portion, tightly covered, inside of a plastic container.
Container uncovered today and split into more shallow portions. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed a cloth towel in the dish area and another on the cook line stored out of sanitizer today- buckets made and cloth towels placed in them. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations.
Observed no quat. test strips onsite today. VR in 10 days. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Clean sides of cooking equipment- build up present today. |