|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Unwashed tomatoes and avacados over ready to eat salsa and raw chicken on top of container of sour cream in walk in cooler. CDI - All rearranged with correct storage order. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Items such as cut lettuce, cut tomatoes, and shredded cheese oversotcked in flip top and holding above 45F in top portions. CDI - Top portions removed and discarded. |
|
21
|
0
|
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 Tamales and cooked chilis in low prep cooler with label but no date written or circled on label; tomates cut yesterday with no date in walk in cooler. CDI - All correctly back dated today. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored hanging on side of dish machine. CDI - Placed in bucket of sanitizer. |
|
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. Wipe build up of dust from cooler fan guards. |