|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed fruits and vegetables stored directly above ready-to-eat products in walk-in cooler. CDI items properly rearranged. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting heavy black and pink debris on inside surfaces. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese in drawer cooler and cheddar, feta, eggs, pita sauce and pasta salad in two door reach-in cooler above 45F. CDI cheese in drawer cooler taken to walk-in cooler to rapidly cool. Cheddar, feta, eggs, pita sauce and pasta salad voluntarily discarded. VERIFICATION REQUIRED. |
|
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 salad, leaf lettuce and chopped lettuce cooling tightly covered in reach-in cooler holding products above 45F. CDI all items taken to walk-in cooler to rapidly cool and left uncovered. |
|
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 two door reach-in cooler not maintaining products below 45F. Observed foot missing on reach-in/prep line cooler. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout deeply grooved between tiles at prep line and 3 compartment sink area. |