|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one plate stored as clean with food debris.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed bar dish machine dispensing at 0ppm. CDI cups taken to kitchen dish machine. VERIFICATION REQUIRED. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed 3 sheet pans of chicken prepared at 9am at 74F. CDI chicken was seperated and spread out of more sheet pans and moved to back walk-in. Temperature dropped to 53F at end of inspection. |
|
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 sanitizer stored in degreaser bottle in bar. CDI bottle was removed from bar.
7-201.11 Store toxic materials to avoid contamination. -P Observed 2 containers of sanitizers stored above prep surfaces and sauces. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 chicken cooling tightly covered on sheet pans in walk-in. Observed cheese and slaw portioned in bags cooling tightly stacked. Chicken was seperated on sheet pans. Cheese and slaw were placed in larger metal containers to allow air to flow properly around product. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several food employees wearing bracelets and rings. |
|
41
|
0
|
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 thermometers stored in sanitizer solution. CDI thermometers were removed. Observed in use ice scoop stored in soiled container. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed broken container holding food items in walk-in cooler. |