|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed un-washed strawberries stored above washed and cut berries and other RTE foods. CDI- Food re-arranged, un-washed produce stored below RTE foods. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few dishes stored as clean with some food particles left on them. CDI- Dishes placed in 3 comp sink for rewashing. |
|
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 3 breakfast burritos stored in drawer warmer at 118-122 degrees. Likely burrito lost temp during assembly, be sure foods that lose temp during prep are heated above 135 before hot holding. CDI- Worker voluntarily disposed of burritos. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed most TCS foods in salad prep cooler holding at 55 degrees including corn, cabbage, lettuce, tomatoes, and shredded chicken. Appears this cooler is plugged in every morning and cooler was not plugged in early enough to properly cold hold foods. CDI- All TCS foods removed from cooler and chilled in walk in cooler. Observed make table and reach in of this cooler holding at 42 degrees by end of inspection. Foods to be replaced in cooler once chilled to 45 or below. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed high shelving in walk in cooler with build up needing cleaning, observed inside door, top and floor of chicken thawing cabinet needing better cleaning of raw chicken debris and residue. |