|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed green leaf lettuce, whole cabbage heads and unwashed spices over RTE sauces stored on walk in shelf. CDI - PIC moved RTE foods to separate shelf and moved washed produce over unwashed produce. -0- |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed rice paddle used during lunch at room temperature with buildup present during dinner service. CDI - PIC moved to dish pit for washing and placed another paddle in service. -1.5- |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cut cabbage date marked 12/01 at 44F, cooked chicken and other TCS foods at the cook line and in the walk in cooler without date marking and more than 24 hours old. CDI - PIC date marked these items. -1.5- |
|
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 large pans of curry cooling at room temperature under prep table at 134 and 112F. CDI - PIC moved these to walk in cooler for quicker cooling. -0- |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed small tubs used for storing chicken and onions without a label stating what is inside the container and brown sauce at the cook line without label. REPEAT -1- |
|
42
|
1
|
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 wet stacked metal bowls stored over the 3-comp sink. REPEAT -1- |
|
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. Observed buildup on the handle of the pre-rinse sprayer and on the gasket of the walk in cooler. -0- |