|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat lettuce in the walk in cooler. CDI: Items reorganized. EHS provided PICs with walk in cooler posters today reflecting proper storage order. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all roaster chickens, sliced deli meats, soups, and sliced cheeses in the open air bar cooler holding above 41F. CDI: All items were voluntarily discarded. EHS explained to staff about how to properly temp food items to ensure an accurate internal temperature is recorded, and the proper use of these types of coolers (pans to create the cold air seal, etc). EHS filled out a product disposition form today. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and fruit flies throughout facility. CDI: Contaminated foods were voluntarily discarded. EHS confirmed with PIC that they have routine pest control. EHS recommends increasing pest control or adding other insect control devices as necessary. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked pans stored as clean. CDI: Items were re-washed.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed raw fish filets thawing over clean utensils that will be used for the salad bar/ready to eat foods. CDI: Utensils were re-washed. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed pink and some black build up on gasket of cooler drawer at the burger/sandwich station. Ensure routine cleaning of equipment even when not currently in use. |