|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw proteins stored above ready to eat ravioli mixture in a reach in cooler. Store ready to eat foods above all proteins. CDI- Storage order rearranged. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items cold holding above 41F in one of the reach in coolers, the pizza station prep cooler, and one item in the bottom of a prep cooler. Lettuce was double panned in the top portion of a prep cooler. See temperature chart. Items in prep cooler discarded. VR- A verification visit will be made for the reach in cooler. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of window cleaner with no label. CDI- Spray bottle labeled. |
|
31
|
0.50
|
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 a pan of lettuce cooling tightly wrapped in plastic wrap. Keep TCS items uncovered while in the cooling process. Lettuce must cool within 4 hours. CDI- Lettuce uncovered. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee preparing food with no head covering. Ensure all employees wear some sort of hair restraint at all times while preparing/handling food. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on the ceiling above the make line. Cleaning needed. |