|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands; Ensure that no RTE food products are touched with bare hands; Observed employee touch RTE food products bread and cooked proteins with bare hands during inspection; CDI products were re-heated to 165 or discarded. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness; Provide sanitizer during operation hours at proper concentration level; Observed spray bottle of sanitizer measuring 0ppm. CDI sanitizer made during inspection at proper concentration level. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods; Properly cool using proper methods; Observed cooked sausage cooling in a tight wrapped container stored on prep table; CDI container un-wrapped and placed into refrigeration. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
(general comment)3-302.12 Food Storage Containers Identified with Common Name of Food; Observed dry food bins not labeled. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination; Properly store food products during preparation to prevent contamination; Observed fries and onions rings stored in dirty card board box top after cooking; CDI box and food discarded. |