|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF. 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 orchard salad, basil chicen salad, sausage, lettuce, and spinach tighly covered while covered. CDI items uncovered for proper ventilation. |
|
35
|
2
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-602.11 Food Labels - PF. Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed brownies, and cookies on front display without food labels. CDI cookie stand turned around to prevent accessibility to customers. Repeat. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pizza dough stored in walk in cooler floor. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wet cloths on prep counters, and sanitizer bucket on prep line on floor. Repeat. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed toilet paper stored on floor in back dry storage closet. |