|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
Observed hush puppy mix with raw eggs in drawer cooler over cooked smoked ready to eat chicken. CDI - reorganized.
Observed ready to eat foods in walk in cooler under unwashed produce. CDI - educated and reorganization in process.
Observed ready to eat cooled foods in walk in cooler and cheese sauce in 2 door reachin not covered.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed multi use scoop collecting residue behind scooping bar mechanism. CDI - sent to dish area.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat non- compliance: Observed pimento cheese balls dated 9/21 and pimento cheese dated 9/20, cheese balls were made today from cheese 9/20. CDI - date corrected, educated PIC that the date of the oldest ingredient must be indicated on the date label.
Observed cheese sauce not dated in 3 door reach in cooler. CDI - dated.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Observed wiping cloth buckets stored on food prep counters and drain boards.
3-307.11 Protect food from contamination sources not specifically noted by code. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Observed wiping cloth buckets on the floor
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
Observed scoops with no handles for flour.
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. All scoops must have handles. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed employees drying utensils with cloth towels
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed several racks on reach in 2 door near single compartment prep sink on back wall with finish chipping.
4-501.11 Maintain equipment in good repair.
**Improvement from previous inspection. |