|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sealed pouch of single use wiping cloths stored on top of coffee bean hopper at counter. CDI - Food employee rotated wiping cloths to lower storage. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs used to move bakery items stored in bin with crum accumulation. Per conversation with food employee, tongs and storage bin are wiped clean and sanitized every four hours. Clean bin used to store in use utensils with enough frequency to prevent accumulation of food debris. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one (1) covered bin of coffee filters stored behind sink splash guard. CDI - EHS rotated coffee filter bin to clean portion of counter. REPEAT.
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of single service egg trays in tray holder with exposed food contact surfaces. CDI - Food employee inverted trays to prevent potential contamination. |