|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Repeat - Raw pork casing stored on shelf above cut peppers on speed rack in walk-in cooler. Raw animal products must not be stored above ready-to-eat foods. CDI - Raw pork casing moved to other shelf. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Pad of deli slicer had meat residue on it. 5 metal trays had meat residue on them. Slicer and trays were stored as clean. Food-contact equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to 3-compartment sink to be rewashed. 0 pts. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Various raw beef products stored in retail cooler measured 44-45F. TCS foods in cold holding shall measure 41F or less. Meats moved to walk-in cooler to cool. VR - Verification required within 10 days that cooler has been repaired to hold foods at 41F or less. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-201.11 Separation-Storage - P - Repeat - Chemicals hung on clean utensil shelf above clean meat trays. Do not store toxic chemicals where they can contaminate clean utensils. CDI - Chemicals moved to chemical storage area. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Metal trays stacked up while still wet. Utensils shall be air dried prior to stacking. Allow adequate time for utensils to air dry. 0 pts. |