|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed eggs stored above mayonnaise and other ready-to-eat foods in the walk-in cooler. CDI - Eggs were moved to the bottom shelf. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.112 The temperature of the fresh water sanitizing rinse as it enters the manifold may not be more than 194 degrees F. Pf - Observed dish machine rinse temperature at 201 degrees. 10 day verification required. |
|
22
|
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 turkey at 52 degrees on the breakfast bar. Observed melon at 48 degrees on the breakfast bar. Observed house-made roasted garlic and oil at room temperature on a shelf. CDI - Items were voluntarily discarded. Garlic and oil mixture will now be kept refrigerated and date marked for 7 days. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed label wearing off on sanitizer buckets. CDI - Manager relabeled during inspection. No points taken due to original label fading. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one dented can in dry storage. CDI - Item was voluntarily discarded. |
|
40
|
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 one employee in the kitchen without a hair restraint. |