|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed one container of chicken kebabs stacked on top of a container of salmon in the walk in cooler. CDI- storage rearranged. |
|
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 two vegetable dicers stored clean above the 3 compartment sink with debris on them and a potato chopper attached to the wall with dried debris in-between blades. CDI- items were recleaned.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed a sheathed thermometer with visible debris on the probe. CDI- item was cleaned.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in the 3 compartment sink at less than 50ppm chlorine. CDI- sink was emptied. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items cold holding above 41F in a grill cooler (see chart). CDI- products transferred to the walk in cooler for cooling. VR to ensure unit is functioning properly. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed blanched French fries stored using TPHC without a time stamp on container. CDI- product discarded. |
|
31
|
1
|
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 French fries cooling in walk in cooler while covered. The fries were 80F at 4:10PM and dropped to 79F at 4:40PM CDI- covers removed from containers and product was rotated to facilitate faster cooling. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer at proper chemical concentration. Observed one sanitizer bucket at less than 50ppm chlorine in kitchen. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed food processing bowl with large crack in plastic that was repaired using super glue and tape. CDI- product was discarded. |
|
49
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed water leaking from plumbing at 3 compartment sink. |