|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed bell peppers stored on shelving above prep table with RTE foods in prep. CDI- Bell peppers re-located away from RTE foods to shelf with other unwashed produce. |
|
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 several stacked and tightly sealed pans of cooling lettuce in walk in cooler. Recommend ventilating these pans to help cool lettuce faster. CDI- PIC vented pans, lettuce was cooling at a proper rate to reach 41 within 4 hrs since room temp prep. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a recentley delivered stack of single service items (napkins/ etc) stored on floor. CDI- PIC had items stored off the floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a couple cutting boards stained, needing resurfacing or replacing. |