|
13
|
1.50
|
Food separated and protected |
No |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed facility soaking red peppers at a prep sink where raw chicken was being washed. CDI peppers moved. Observed cold smoked salmon on top of okra. CDI items relocated. Repeat.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed employee wipe face and continue prepping food with same gloves and employees using gloves to go in and out of walk in unit and return to food prep without a glove change. CDI hands washed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed ice machines in kitchen and back area that was soiled with black debris. CDI items cleaned. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed sandwich prep unit that was at 45F and holding TCS food as above 41F. Observed mixed salads that were stored above the chill line and holding above 41F. CDI items discarded. Observed marinara sauce that was opened and stored for holding in walk in unit at 61F. CDI items uncovered for cooling. Observed noodles that were stacked, salami and ham, and mixed vegetables that were covered and stored cold above 41F. CDI items uncovered and separated for cooling. Verification required to check on prep unit. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed containers of glass cleaner and cleaner that was not labeled. CDI items labeled. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf
Not a violation. Facility is not currently using approved plan in house. |
|
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 cheese sauce and rice that was cooling at slow rate below .54. CDI items spread out and placed in walk in freezer for a quick chill. Observed noodles that was cooling in a deep covered plastic container. CDI noodles separated to to rapidly cool. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed sandwich prep unit with an ambient air temperature above 41F.
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent.
Observed boston bib lettuce stored in plastic bags. CDI items removed from bags and in food grade containers. |