|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one container of uncooked ribs stored above lettuce containers in the walk in cooler. CDI- storage rearranged. |
|
14
|
1.50
|
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 datemarking sticker residue on metal pans that were stored clean. Observed 2 metal pans stacked clean with food residue on them. CDI- items were set aside for recleaning.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P PIC indicated equipment door handles are cleaned once daily. CDI- instructed to clean every 4 hours. |
|
31
|
1
|
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 blanched French fries cooling in a flip top cooler drawer. CDI- product was placed onto TPHC and will be discarded if not sold within 4 hours. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 employees wearing bracelets while working with food. |
|
47
|
0
|
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 debris accumulation on some shelving in the walk in cooler. Improvements made since last inspection. |