|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one tub of lettuce stacked on top of another open tub of lettuce without a barrier. CDI- Lettuce from bottom tub re-washed and properly stored.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed prepped tubs of lettuce in walk in cooler not being covered. CDI- Lettuce covered. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of pans stored as clean with food debris on them and tomato slicer stored as clean with tomato peels on the blade guard. CDI- Dirty items re-cleaned. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed deep pan of sliced tomatoes cut two hrs earlier that were placed in make table and observed at 51 degrees. Observed corn in salad prep make table at 58 degrees for approx. 30 min acc. to worker, likely left out of temp control for extended time before cold holding. Be sure to chill fresh prepped foods to 45 or below before cold holding to ensure they cold hold properly. CDI- Tomatoes placed in walk in freezer to rapidly chill to 45, corn placed in walk in cooler to chill and replaced with corn from cooler at 40 degrees. Both items observed at 41 by 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 one unlabeled bottle of unknown chemical in can wash area. CDI- PIC disposed of chemical. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed a number of walls throughout facility needing better cleaning of build up, cobwebs on ceiling above hood system and sides of cabinets on cook line under equipment needing cleaning of build up. |