|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bucket stored on prep top next to cutting board being used to slice tomatoes. CDI - PIC moved sanitizer bucket away from potential contamination. - 0 - |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
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 prepped salads and sliced tomatoes cooling covered in prep unit. Observed tomatoes, feta, and tomato/onion salad cooling in prep top. CDI - Salads and tomaotes vented and moved to WIC to rapidly cool. Feta, tomatoes, and tomato/onion salad moved to WIC to rapidly cool. - REPEAT - 0.5 - |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of oil and sugar on back prep table without labels. - REPEAT - 1 - |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados with stickers still present. - 0 - |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed several scoops stored in food containers with handles making direct contact with food items. Store scoops with handles faceing out. CDI - PIC removed scoops. - 0.5 - |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored above chicken on prep surface. CDI - Drink removed. - 0 - |