|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed an uncovered employee drink stored on shelving above facility equipment. CDI-The drink was discarded. |
|
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 carrot spiralizer and an ice scoop with food debris. CDI-Both items were brought to the dish machine for proper cleaning. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P
Observed noodles not cooling within the correct time frame. The noodles dropped only 1 degree within one hour. CDI-The noodles were removed and be portioned. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed the sanitizer concentration reading at 200ppm. CDI-The sanitizer container was remade to the correct concentration of chlorine sanitizer. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed noodles cooling in a container that is too large to facilitate proper cooling methods. CDI-The noodles were divided into smaller portions. REPEAT. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.
Observed a sanitizer bucket stored on the ground at the cookline area. Have stored off of the ground. REPEAT.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed two wet wiping cloths on the prep counters not in use. Ensure they are stored in a sanitizer container when not using. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed soiled rubber gloves stored in contact with clean equipment. CDI-The gloves were removed and the equipment was properly rewashed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed a vegetable grater attached to a wooden frame. This is not a commercial approved piece of equipment. CDI-The grater was removed. |