|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
REPEAT: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an uncovered employee drink on back shelf above food service items. CDI: drink was discarded. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw steak stored above ready to eat foods inside back 3-door upright cooler. CDI: storage order was rearranged. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed a pan of mashed potatoes inside back hot box ranging between 118F -126F. CDI: reheated to 206F in oven. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed a pan of corn beef inside walk-in cooler with no date mark and ham, hot dogs, and potato salad inside salad cooler without a date mark. Observed a pan of lettuce with 2 dates. One date was removed to reflect proper date lettuce was prepared. CDI: all products properly labeled. |
|
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 one bottle of Windex not labeled. CDI: bottle labeled. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 sanitizer buckets of quat solution at 50ppm. CDI: buckets dumped and refilled to proper concentration. |
|
45
|
0
|
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 paper towels dispenser at handsink next to dish area not working properly. Observed torn gasket on grill cooler , 1 door stand-up cooler on cook line, and 3-door upright cooler. Observed bottom of sandwich prep cooler with rusted shelving.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards stored on back shelf that were worn and with deep cuts. |