|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
NO POINT DEDUCTION
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an empty employee coffee cup was stored on the back prep table. CDI- the cup was moved to designated storage area. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the hand washing sink in the dish washing area. CDI- sink was supplied with paper towels during the inspection. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the ice machine ice storage bin with pink residue on shield and side walls touching the ice. CDI- The ice bin and shield were cleaned and sanitized during the inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 an open package of tuna was not labeled with the date opened. CDI - the item was voluntarily discarded during the inspection
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed beef stroganoff with prep date of 5/12/16 stored in the walk-in cooler. CDI - the item was voluntarily discarded during the inspection. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed a bottle of bleach/water mixture at 500ppm chlorine was stored in a bottle labeled Quat sanitizer. CDI - the chemical was voluntarily discarded. |
|
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 tightly covered pans of ground beef (83)and grilled chicken strips (68F)cooling in the walk-in cooler both prepared at 1:15pm. CDI - Both items were placed in ice baths and cooled down below 70F before 2 hrs requirement. Both items were properly vented and placed in the walk-in cooler to finish cooling. |
|
41
|
0.50
|
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. Observed the ice scoop storage container with floating debris. **Keep all utensil storage containers clean. CDI - The ice scoop storage container was washed and sanitized in the dish machine.
Escorted by: Rafael Martin |