|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed the can-opener to have been left soiled. Observed 2 soiled tongs stored as clean. -CDI Items were removed for cleaning. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P Observed rehydrated hashbrowns to be at 50F-54F after overnight cooling. This is not a safe temperature. Ensure that items cool quickly and meet the time/temperature targets. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PF Observed hashbrowns to have been cooled by improper methods. -CDI Items were discarded. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C Observed 1 mummy wrapped dry goods item. Open dry goods foods shall be in containers with lids or in bags with resealable closure. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
.4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed shelving in the walk-in cooler to be rusting. Do not use rusty equipment in the food service. Rusty items shall be replaced. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal drink set on a food prep table. Do not set personal items on the tops of food prep tables.6-303.11 Intensity-Lighting - C Observed insufficient lighting in the dry goods storage area. Ensure proper lighting levels. |