|
26
|
1
|
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 a red degreaser under prep areas in a jug and a spray bottle not labeled. CDI- PIC labeled degreaser. |
|
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 a container of shrimp that was tightly covered, at 64F in the reach in unit under the prep top. CDI- shrimp uncovered and began cooling at a rate from 70F to 41 F that would meet cooling parameters. For best practice, cooling should be done in walk in cooler and not reach in units. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of raw chicken on the floor of walk in cooler. CDI- PIC relocated container of chicken to a shelf in walk in cooler. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed some rusting on the shelving in the walk in cooler. Shelving can be re dipped or replaced. REPEAT |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food and soap residue on the non food contact surfaces of the slicer. REPEAT |