|
9
|
1
|
Food obtained from approved source |
Yes |
No
|
Yes |
3-202.110 Juice Treated-Commercially Processed - P,PF - Juices packaged in establishment did not bare the warning label as they are un pasteurized. CDI - Product removed from area and is not to be sold until it bares warning label.
Verification required for placement of warning label before it is placed on customer display by 10/6 |
|
14
|
1.50
|
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 - Juicer blade observed soiled last used 9/29. CDI - Item to be cleaned. Ensure proper cleaning occurs to ensure compliance. |
|
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 - Several containers of melons placed in customer grab and go reading 50F cut today. Product must be properly cooled before it is placed for customers. Product must be cooled under rapid refrigeration, vented, or any other combination listed above. CDI - Placed back in walk in cooler. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. - 0pts - Observed sanitizing solution soiled with food debris. Sanitizing solution must be maintained clean. |
|
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. - 0pts - Cleaning needed in exterior of juicing machine, inside storage cabinets, and lower portions of prep tables. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. -
Floors: Cleaning needed in walk in cooler and in prep area. |