|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed ready to eat corn stored under unwashed produce in the walk in cooler. CDI - PIC relocated the cooked corn. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the sanitizing dispensing unit at the manual ware washing sink reading at concentration of 50-200 of Quat and not consistent. Verification required within 10 days to ensure the quat is dispensing correctly. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pico date marking was not clear. Observed cabbage just cut and placed in reach in cooler without a date. Observed sour cream with two dates (4/21 and 4/22). CDI - PIC kept to later date on the product and removed 4/22. Cabbage was date marked. PIC relabeled the pico as he was able to determine when this product was made (within in last couple days) |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed one squeeze bottle with sauce unlabeled, |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer in buckets and spray bottles either at 50 ppm of 0 ppm of quat. Sanitizer dispensing unit was not functioning correctly and PIC will need to contact their chemical provider to repair the dispenser. CDI - PIC will use chlorine in the meantime until the sanitizer dispensing unit is repaired. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.Observed knives stored in between the prep top cooler and hot holding unit. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on drying rack. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C Observed employee belongings stored with single service items in the kitchen. CDI - Employee belongings removed from the kitchen. |