|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed unwashed produce stored over ready to eat food such as lobster soup and pico in the walk in cooler. CDI- PIC rearranged items. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizer solution reading 0ppm at the back three compartment sink. PIC ran sanitizer solution and tested solution several times. PIC called manufacturer to come and check on the solution. CDI- Chemical technician arrived and solution now reads at 200ppm. |
|
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 a big container of grits inthe walk in cooler with a tightly fitting lid labeled 2/21. The grits were at a temperature above 41F. CDI- PIC removed grits from the walk in cooler and spread them out on a sheet tray for more rapid cooling. REPEAT |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
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 a large container of quinoa not labeled in the back prep area. CDI- PIC labeled container. |
|
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 utensils in hot water ranging between 75F-90F. CDI- PIC refilled with water above 135F. |
|
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 dishes wet stacked in the clean dish area. |