|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods by storing raw foods away from/below other foods. -P Observed breaded, raw veal and chicken cutlets stored above shellstock, sauces and other r.t.e. items in walk-in and in reach-in#3; CDI: items relocated properly |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Ensure sanitizer is at proper concentration in 3rd comp of 3 comp sink for manual dishwash/san- P Observed no sanitizing solution in 3rd comp when set up for dish wash/san (neither my strips or operators strips registered chemical even after hand-poured into solution - possible ineffective quat chemical) - must ensure dish washer is checking w/ strips upon filling the comp. CDI: Hand-mixed bleach/water in 3rd comp for 50ppm chlorine solution |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sauce in hot well below 135F; water in well at 120F; CDI: unit turned up and sauce re-heated >170F |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all items in prep unit #3 above 41F w/ internal thermometer reading 48F. CDI: All TCS items taken to walk-in (Items placed in unit at approx. 1:30 - temp checked at 4:30 p.m. Items rechecked 10 minutes later w/ temp dropping 2 degrees; also unit temp turned down by operator |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Proerly label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several chemicals stored in bottles labeled for sanitizer; CDI: chemicals were labeled properly |
|
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 containers. Cold air must flow around product to remove the heat. -Pf Observed many containers of pasta cooling in reach-in #2 that were tightly wrapped in plastic wrap and covered w/ a lid; CDI: these items were all uncovered and re-checked to ensure temp was dropping appropriately; also, many containers were moved to the walk-in as to keep container bottoms from directly contacting pasta |
|
35
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several working containers and bottles w/out labels |