|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple employee beverages stored on prep tables and/or on shelves above dry good and single service items. CDI- drinks relocated to proper location; discussed with employees. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed box of raw ground beef stored directly on top of box of pork in walk in cooler. CDI ground beef relocated.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed unwrapped sheet tray of cooked chicken below unwrapped trays of cooked roast beef where juices of roast beef were dripping on pan of cooked chicken. CDI- chicken placed on clean pan and wrapped and relocated to prevent any potential cross contamination. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11(E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some build up on interior of both ice machines. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 several wrapped salads ready for delivery at 49F in catering walk in cooler. Also observed one 5 gallon bucket of green bean liquid seasoning 85F in catering walk in. Bucket was uncovered however would likely not make time/temperature parameters if left alone. CDI- placed in shallow metal containers to rapidly cool. Second temperature taken and product was 66F. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large plastic container of sugar near tea brewers unlabeled. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed one pot severly dented. CDI- taken out of rotation for use; will be discarded.
4-501.11 Maintain equipment in good repair. Observed shelf in dish area rusted. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some general cleaning needed throughout including shelving under prep tables, in between fryers, baskets holding clean utensils shelves near dish area etc. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C General cleaning needed for floors and walls near fryers. |