|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored above bologna in walk-in cooler. CDI- items were reversed. REPEAT. |
|
20
|
3
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw beef patties, cooked ground beef, hotdogs, and raw chicken breast were stored above 41 F in prep unit. Prep unit is running at 30 F. According to management, items were in unit for 2 hours. CDI- items were placed in walk-in cooler and allowed to chill. REPEAT. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Remove glue fly stick from above back door. Glue strip is near prep station, but no food was being prepped at the time. CDI- Glue strip was removed. |
|
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. Clean exterior of grill, shelfing and prep cooler doors in kitchen area. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean black substance from walls of walk-in cooler. Clean debris from floor in walk-in freezer. |