|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored directly on food prep surface. CDI-drink relocated to a lower shelf. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed an open box of hamburgers stored on top of an opened bag of lettuce. CDI-lettuce voluntarily discarded and hamburgers relocated |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 comp sink less than 200 ppm Quat
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the nozzles broken to adjust the water at the 3 comp sink which is measuring 129F and may be contributing to inadequate sanitizer |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hamburgers holding below 135F. CDI-product reheated above 165F. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer.
VERIFICATION REQUIRED |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets with 0ppm quat sanitizer. CDI- Buckets were filled at stand #1 and reading 200ppm |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of paper products stored directly on the floor. CDI-relocated to a rack |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed nozzles broken on 3 compartment sink. Repair or replace
VERIFICATION REQUIRED |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C. . Provide adequate lighting in the walk-in cooler |