|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed packaged deli ham stored on top of raw hamburger meat. CDI-The ham was moved to another location.
3-302.11(A) Separate the different types of raw animal foods. -P
Observed raw chicken stored ontop of raw hamburger meat. CDI-The chicken was moved to a different location. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed vegetables sitting on the counter, and the oxtail on the serve line hot holding below 135F. CDI-The vegetables and oxtail were reheated. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed 0ppm of the chlorine sanitizer in the red sanitizer bucket. CDI-The bucket was remade. Concentrations for chlorine sanitizer must range between 100-200ppm (parts per million). |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
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 scoop handle stored directly in the sugar container . CDI-The scoop handle was moved out of the container. REPEAT. |
|
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 the equipment stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking. REPEAT. |