|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. Observed employees cleaning up, leave cook line and return to cook line to prepare food without changing gloves and washing hands. CDI both employees discarded gloves, washed hands and put on clean gloves.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. Observed raw fish thawing in food prep sink with pan of green peppers on drainboard of sink. CDI by relocating peppers. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. Observed three baked potatoes in drawer warming unit 110-112F. CDI by discarding. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed numerous products in tops of prep units above 45F. See temperature chart. Temperature violation most likely due to overstacking of product in containers. CDI by removing excess product and placing in refrigeration unit below. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed a couple of torn gaskets on refrigeration units. Also observed salad prep unit with water building up on interior. |