|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cut tomatoes and ham above 45F in the top of the prep unit. Observed cut tomatoes above 45F in the walk in. CDI - instructed employee not to stack too high |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
No |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination. -P - Observed a bottle of glass cleaner on a prep table next to the flip top cooler next to the pizza pans. Store chemicals below prep surfaces. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 cooling cut tomatoes covered in the walk in. CDI - cover was removed. |
|
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. - Label all squeeze bottles |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Keep utensil handles out of the product. |
|
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. - Observed food debris under the cutting board at the salad station. Observed food debris on the walk in cooler shelving. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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. - Observed a greasy film on the floor. Observed standing dirty water in the dish washing area. |