|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored in same pan with RTE chub of turkey in fridge. CDI- Potentially contaminated turkey disposed of. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed an employee sanitizing a collander in sanitizer water reading 0 ppm in 3 comp sink. CDI- Chlorine sanitizer in 3 compartment sink made to proper strength.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed meat slicer not used today with food particles on blade gaurd and sharpener, be sure food contact surfaces are properly cleaned min. 4 hrs after first use. CDI- Slicer re-cleaned and sanitized. |
|
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 a few date mark required foods stored in fridge nearly 24 hrs that were not date marked. CDI- Food items date marked. |
|
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 few bags of potatoes stored on floor in kitchen. CDI- Food stored off the floor. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.15 Maintain warewashing machine operating properly. Observed dish machine not operating, facility uses all single service items for customers and is not a requirement but recommend having it repaired based on amount of pots, pans, and utensils needed in kitchen. |