|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed peppers with stickers still on them stored over washed and prepped ready to eat produce/sauces. Also observed a bag of carrots on the walk in cooler floor. CDI- unwashed produce was rearranged and carrots were removed from the walk in cooler floor. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer bottles were registering below 200 ppm when checked. CDI- Sanitizer was remade and was reading 300 ppm. Ensure all sanitizer is 200-400 ppm. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 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 bean dip being cooled with lids on and stacked on top of each other in walk in cooler. CDI- Bean dip was uncovered and un-stacked for better air flow. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food emplooye was prepping foods while wearing a watch. |