|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-202.15 Package Integrity - PF - 2 dented cans of beans found on dry storage shelf. Packages and cans of food shall be in good condition. Do not use dented cans. CDI - Cans separated to be discarded or sent to manufacturer. 0 pts. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Honey basil, Caesar, and lime crema dressings all measured 45-47F in make-unit top. Store squirt bottles of TCS foods in bottom of unit to hold temperature better. TCS foods in cold holding shall measure 41F or less. CDI - Dressings moved to walk-in cooler to chill. 0 pts. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF - Repeat - Large containers of collard greens measured 80-108F at 1:50PM and had been cooling since 12:10PM. Containers were cooling in ice bath in prep sink. Lots of the ice had already melted. Collard greens would not have reached 70F by 2:10PM. CDI - Collard greens reheated to 170F and cooling process was restarted. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C - Sugar bin was not labelled. All food and ingredients that are not "easily identifiable" shall be labelled. 0 pts. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Food Display-Preventing Contamination by Consumers - P - Cut lemons in container at self-service area with only plastic wrap on top of container. Food shall be protected from potential contamination from consumers. Sneeze protection needed, such as a self-closing container, or lemons need to be kept in kitchen area and given to customers upon request. CDI - Container moved to back of house. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Repeat - 3 wet wiping cloths were observed on surfaces throughout kitchen at start of inspection. Store wet wiping cloths in sanitizer solution when in between uses. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Torn gaskets present on doors of sandwich coolers. Wheel missing from cart. Equipment shall be maintained in good repair. 0 pts. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 Backflow Prevention Device, When Required - P - Spray gun attachment on hose at mop sink. Mop sink faucet only has atmospheric backflow prevention. Remove attachment after each use, or install a backflow preventer rated for continuous pressure. CDI - Attachment removed during inspection. 0 pts. |