|
13
|
0
|
Food in good condition, safe & unadulterated |
No |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf
Observed 2 cans dented being stored amongst intact cans. CDI - PIC re-located affected cans to dented can storage space. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw beef patties being stored behind RTE salmon patties in grill lowboy cooler. CDI - PIC re-located RTE salmon patties to be behind raw beef patties to eliminate potential contamination. -1.5- |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed mini-fridge in FOH holding a few sauce cups including ranch (contains buttermilk) above 41F. REPEAT. PIC discarded affected cups. A verification will occur no later than 07/30. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed salmon patties in grill lowboy and hot-brined pickles bearing no date marks to identify prep date. CDI - PIC verified the salmon for the patties was cooked Friday (7/24) and made into patties today (7/27). Pickles were date verified and PIC placed date marks accordingly. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
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 2 containers of seasonings on bottom shelving of prep table bearing no identifying labels. CDI - PIC identified and labeled items. REPEAT. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed many wet wiping clothes lying about facility at time of inspection. CDI - PIC re-located wet rags to appropriately concentrated sanitizer buckets. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed metal hotel pans and metal mixing bowls wet stacked as clean. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed many of the racks in WIC with visible food debris and buildup. Increase cleaning frequency to preclude accumulation.
Observed metal hotel pans with accumulation of sprinkles along the outer lips of metal pans (NFCS). |