|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed a container of lettuce sitting directly on top of another container of lettuce on the prep line. Observed a container of pickles sitting directly on top of pickles on the prep line. CDI - both containers were removed.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed produce stored above ready to eat chicken in the walk in cooler. CDI - employee started rearranging the items. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P - Observed a spray bottle of bleach cleaner stored on a prep table. CDI - bottle was removed and taken to the chemical storage area. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat violation 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 roasted peppers cooling on the counter. Observed multiple containers of lettuce cooling while covered with lids. CDI - explained cooling methods; the peppers were placed in the walk in to cool. The lids were removed from the lettuce to facilitate cooling. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several containers stacked wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the right door of the expo prep unit. Replace gasket. |