|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous containers stored clean with food debris stuck to surfaces; CDI containers placed into dirty dish pit. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed chemical soap solution stored above food products in back storage area. CDI chemicals stored in designated area. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thin probe thermometer not available. VR |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
(general comment)
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed prep units stored exposed to customer contamination at front registers; design flaw allowing customer to be within 2 feet of unprotected food. (all locations are designed the same and consistent decision will be decided amongs all MCHD staff on how to handle moving forward) |
|
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 several containers stacked wet in kitchen area. |