|
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 tomato sauce stored beside raw shrimp inside seafood lowboy.
CDI- PIC rearranges food so raw foods are below RTE. (-1.5) |
|
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 all TCS foods in far left lowboy at cook line above 41F.
CDI- PIC voluntarily disposes of all items and turns down on temperature on lowboy, which rapidly drops towards 41F in ambient temperature. EHS advises the PIC to monitor TCS foods in the lowboy at regular intervals and check equipment settings to ensure proper cold holding. (-1.5) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed rust and deterioration of rubber coating of rack inside seafood lowboy, and at the clean dish rack. Repair or replace so it is smooth and easily cleanable. (-0) |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
10 DAY VR.
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf
Observed no batteries in dish plate thermometer for high temp dish machine. (-0) |