|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed two unlabeled spray bottles stored in the dish area.
CDI: PIC labeled both spray bottles for easy identification. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed multiple buckets of fillings used for pastries stored directly on the floor inside the WIC.
Keep all food items stored at least 6 inches off of the floor to prevent contamination.
REPEAT VIOLATION. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed scoop handles stored inside non-TCS food bins (flour and cocoa) commingled in the food products.
Keep scoop handles stored above the top of the food to prevent contamination. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed a few cambros wet-stacked and stored on the clean dish shelves.
Ensure cambros are completely dried before stacking together. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed soiled gaskets in make table. Observed interior surfaces inside make table soiled. Observed dust and debris accumulating on clean dish racks.
Increase cleaning frequency.
REPEAT VIOLATION. |