|
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 chicken stored above RTE sliced ham inside stand-up refrigerator on cook line. CDI raw chicken properly stored underneath RTE food products. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed bulk tea containers having nozzles with heavy build-up on surfaces in need of proper washing; CDI nozzles broken down and placed into dirty dish pit to soak. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
NO POINTS DEDUCTED
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomato and sliced deli turkey cold holding on prep cooler measuring 43-44F; CDI facility will be using TPHC procedures for these products during service, current product discarded and replaced (unit ambient = 38F). |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
NO POINTS DEDUCTED
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 garden salad mix prepared prior to inspection and placed into walk-in cooler (covered in plastic wrap) to cool from prep; product measuring 49F, CDI plastic removed to ensure cold air can flow across product. (Ambient temp of walk-in cooler = 36F). |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
NO POINTS DEDUCTED
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored without barrier exposed to customer contamination. |