|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice shoot and soda nozzles on self serve soda fountain machine with build up of organic matter. Clean equipment regularly to avoid build up and contamination of ice and soda. REPEAT |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed a bus tub of chicken thawing under running water at prep sink in which water temp from faucet was 77F. CDI: PIC added ice to bus tub to ensure water was below 70F. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several working containers of spices and oils on working cart at grill unlabeled. Label all working containers of food. REPEAT |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes and containers of food being stored directly on floor in WIF. CDI: PIC placed items on shelves. REPEAT
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed a container of shrimp being stored in ice water in prep flip top cooler. CDI: PIC drained ice water from container. |
|
56
|
0
|
Meets ventilation & 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 employee baseball cap hanging from shelf containing food items. Store employee personal clothing in a designated area away from food items and clean equipment and utensils. |