|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed hot dogs stored with raw sausage and raw chicken stored on top of cooked chicken in the prep unit. CDI (corrected during inspection) - items were rearranged correctly. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General comment 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed several items in the prep unit holding between 42F and 45F. CDI - reminded the PIC of the temperature change to 41F. Items were placed in the freezer to rapidly cool. Any TCS items found holding above 41F in the next inspection will result in points being deducted. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P - Observed 2 bottles of Febreeze stored with cups, lids and above peppers in the dry storage. CDI - Febreeze was removed. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General comment 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 container and a shaker of salt unlabeled. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
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 pots and containers stored on the floor in the walk in cooler. Observed a bag of onions on the floor in the hallway. Do not store food on the floor. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
REPEAT VIOLATION 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves. |