|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef stored over raw scallops and salmon. CDI - Storage order reversed. -0- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 (E)(4) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the inside of the ice machine from tea urns. Clean. -1.5- |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed generic cleaner bottles in use without label stating what is inside. Label these. -1- REPEAT |
|
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 overstacked items in the flip top such as butter, at 61F while deeper layer were 42. CDI - Portion split in half and PIC advised not to exceed cooling line when filling pans.
Observed cooked pasta cooling gin walk in with tight wrapping. CDI - Wrapping loosened to facilitate cooling and top layers of butter placed in walk in to cool. -.5- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed onions in flip top with soiled squeeze bottle in direct contact with food. CDI - Onions discarded and squeeze bottle placed in prep. -0- |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in bin with food debris inside and cleaned table mounted can opener with soiled cheese cloth in direct contact. Keep these items in a clean location. -.5- REPEAT |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelving in the dish area and in the bottom of the reach in cooler. -1- REPEAT |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tile at the end of the cook line and damaged and missing baseboard moulding in the restrooms. Repair these. -0- |