|
15
|
3
|
Food separated & protected |
No |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation- P - Observed raw chicken stored over pork in the walk in cooler, unpackaged raw chicken stored over unpackaged beef in the tall reach in freezer, and raw eggs stored behind ready-to-eat food in the flip top unit. Containers of sauces were uncovered throughout the facility. When storing in a vertical manner, store ready-to-eat foods above raw foods and raw foods with a lesser final cook temperature above foods with higher final cook temperature. CDI- PIC arranged foods accordingly and covered sauces. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P), few TCS food at reach in 2 and sweet sour chcicken at walk in cooler temp was over 41F. Maintain TCS foods in cold holding at 41F or less. CDI, PIC moved TCS food to the walk in cooler and voluntary discarded chicken with temp over 41F. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Ambient air in reach in 2 was 50F, Equipment shall be maintained in good repair. PIC stated that the temp at the beginning of the day was 36F. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions- C - REPEAT - Cleaning needed of the floors and ceilings throughout the facility, especially under prep sinks and in the dry storage areas. All physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C), missing light at storage at lobby area. The light intensity shall be at least 10 foot candles in walk-in refrigeration units and dry storage areas. Provide light for storage.
4-204.11 Ventilation Hood Systems, Drip Prevention (C), buildup on the vents and hood. Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Clean hood and vents. |