|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed area adjacent to ice chute with pink and black buildup Clean. -0- |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
V7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed household ant and wasp sprays in the chemical storage on the shelf. CDI - PIC voluntarily discarded these items. -1- |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 tightly covered cole slaw in walk in cooling. CDI - PIC vented container. -.5- |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with long beard not wearing a beard guard. Use beard guard. -0- |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed stacked plastic pallets. Remove these often enough as to not provide a harborage for insects or animals. -0- |