|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Raw shrimp was stored over cooked broccoli in the large make table. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Butter was on the counter without a start or discard time. Towards the end of lunch(1:40pm), staff took this butter and put it into the walk in cooler for dinner service use. cdi- butter discarded and procedures hanging on the wall were reviewed. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 2 bottles of vinager and water mix were at the bar with no label- cdi labeled during inspection. |
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed pastas(linguini, speghetti, etc) cooling in deep portions, individually packaged on top of one another in this container. Temperature checked at beginning of inspection and by the end the temperature had not changed in the middle of the product.
Cdi- PIC put these into thin portions so they were only one bag deep. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Build up on 1 door reach in vent today. |