|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed asparagus and avocados stored over RTE lettuce and dressings. CDI - Produce placed on same shelf with washed on top.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw tuna stored in ice with RTE crab meat. CDI - Crab meat placed on higher shelf. 1.5- |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup in the ice machine and on two soda nozzles. Clean these. -0- |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 cooked ham labeled 12/7, spaghetti at 40F with date mark 12/20. CDI - Ham date mark corrected and spaghetti voluntarily discarded. -1.5- |
|
31
|
0
|
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 wrapped cut melons and shrimp cooling in reach in with tight wrapping. CDI - Wrapping loosened. Observed freshly cooked grape leaves, onions and freshly cut cheese cooling in make table ice bath with low ice. CDI - Ice added for cooling. -0- |
|
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 knives stored between prep coolers that are not clean on the sides. Move these to a clean location. -0- |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving above freshly whipped cream cheese. Clean shelving. -0- |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed water damaged ceiling tiles in equipment storage room. Repair these.
6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Replace these with nonabsorbent ceiling tiles. -1- REPEAT |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed outerwear stored behind grill near handsink and on top of flute glasses near beverage station. Move these to an employee area. -0- |