|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shelled eggs stored over soup in the walk in cooler. CDI- PIC rearranged items. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes stored as clean with food debris. CDI- PIC moved dishes to dish washing area for cleaning. REPEAT.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the concentration of sanitizer solution to be 0ppm during active washing. CDI- PIC added bleach to water to raise the concentration to 100ppm. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a container of beans in the hot holding unit with a temperature below 135F. CDI- PIC reheated items to 165F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed three squeeze bottles of salsa in the reach in unit with no date mark labels. PIC stated that salsa was prepared two days ago. CDI- PIC back dated items to reflect 11/25 |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on the floor in the walk in cooler. CDI- PIC relocated items off the floor. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wiping clothes on prep surfaces. |