|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table @ prep area in kitchen. CDI - drink discarded. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P. Observed some quat sanitizer in red buckets on front line @ 100ppm. CDI - changed out and refilled with sanitizer @ proper concentration.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed lettuce spinner stored on shelf with small pieces of lettuce remaining. CDI - removed from shelf and cleaned. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed several food items stored in cold well with ice > 45F (see temp chart). CDI - food products moved to walk-in to cool down - more ice & water added to well. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed opened bulk ham and turkey, opened bag of meatballs, and containers of pizza sauce, and shredded mozzarella cheese in walk-in cooler not dated. CDI - items dated during inspection. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices & seasonings and squeeze bottles on front line not labeled. Observed dry good containers not labeled.
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed quantity of contents/net weight missing from cookie labeling at front counter. |
|
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 in-use utensils including knives and spatulas wedged in between equipment on front line. Observed small plastic condiment cups stored inside seasoning and spice containers at back prep area of kitchen. |