|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several red, and green containers trhoughout the establishment with sanitizer and others with soap and water without labels. In some areas sanitizer was placed in green buckets, but in other areas sanitizer was stored in red buckets. A clear manner of identification must be in place. Buckets may be identified by the color of the bucket or containers may be labeled. CDI, PIC designated a color coding method to allow all sanitizer in red buckets and soap and water in green buckets. |
|
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 Observed salads in front display cooler at 56F. PIC stated salads were prepared at 9:30 am, and were placed directly into display cooler, covered. CDI, Salads were moved in to walk in cooler, lids were removed to allow cold air flow. Salads met cooling rate and reached 39F in under 4 hours. Ensure adequate equipment is used for cooling. |
|
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. Observed shaker bottles stored on counter, without identifying label. Containers were labeled during inspection. by h |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in sanitizer water with concentration of less than 200ppm quatt. CDI, PIC re-plenished sanitizer concentration. Repeat |