|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P
Raw eggs stored above RTE sauces/dressings in reach in. CDI- Storage order reversed. -0- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations. -P
Quat sanitizer dispensing only 50ppm Quat. PIC stated EcoLab was recently here to fix tubes and they had been mixing sanitizer by hand however, at time of inspection, sanitizer was recorded at 50ppm. Facility will continue mixing by hand and will call EcoLab again. |
|
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 shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf
Observed lettuce recorded above 45F in flip top. Lettuce was just prepped and cooling in reach in unit with lid on top. CDI- Lettuce dumped on a sheet tray and placed in WIC to cool down properly. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur.
Personal purse and drink stored on shelf above prep table. |