|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed tomatoes and cucumbers stored above tray of individually portioned serving cups of ready to eat potato salad in walk in cooler. CDI - PIC moved tray of potato salad to higher shelving away from unwashed produce. -0 points- |
|
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 tray of individually portioned serving cups of potato salad cooling in walk in cooler. Each serving cup was closed with a tight fitting plastic lid. There was no decrease in temperature for the potato salad over a 30 minute time frame. Recommend reviewing active cooling techniques such as uncovering individual serving cups so that cool air circulates through the food product or by placing in walk in freezer. CDI - PIC moved serving tray to walk in freezer to quickly cool to 41F or less. -0.5 points |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles of food products along food prep line. Majority of squeeze bottles and spice containers in establishment were labeled. Recommend more labeling consistency. -0 points- |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris on top of dish washing machine and sides of ice machine. Recommend more frequent and thorough cleaning. -0.5 points- |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed hand washing sink near deli slicer unable to properly drain. Recommend repairing in order to promote frequent employee hand washing -1 point- |