|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken in the display case that was next to raw beef burgers. CDI- barriers were placed in the display case between the foods to prevent contamination. Observed packaged ground sausage next to packaged ground chicken and also next packaged to ground beef in the customer display case. Food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination is prevented. CDI-food was removed from display case. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spicy italian pork sausage, stew beef pieces and pork bottom in the display case that were above 41F. CDI-Food items were removed and placed into the walk in to rapidly cool. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed two bottles of cleaner that were stored on cutting boards where lamb had been previously wrapped. Poisonous or toxic materials shall be stored so they cannot contaminate food, and equipment. CDI-bottles were removed from on top of cutting boards and put below a cart where they could not contaminate food or equipment. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean cutting boards that were wet stacked on top of one another. Allow equipment and Utensils to fully air dry before stacking. |