|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken above raw pork in walk in freezer; raw shrimp and raw beef above ready-to-eat sauces in flop prep cooler. CDI - All rearranged wioth correct storage order. Repeat violation. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in bucket at 0ppm chlorine; all others at correct concentration. CDI - Bucket dumped and remade at correct concentration. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Sesame chicken holding above 45F in flip top. CDI - Chicken pulled to walk in cooler for rapid cool down. Repeat violation. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 Cooked pork and sweet and sour chicken in low prep cooler with no date mark. CDI - Correctly back dated. Overall improvement in date marking noted. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rust on low shelves in walk in cooler. Repaint or replace. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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. Floors under three comp sink near cook line in need of cleaning. PIC cleaned during the inspection. |