|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf Pasta, chicken, and meatballs were found in prep top coolers and walk in with no date. PIC stated items in prep top are taken from bulk containers in walk in cooler and meatballs were the last in a batch that is going out today. Ensure any containers taken from bulk container in walk in's are date marked for tracking of dates. CDI by PIC who date marked. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Air dry equipment and utensils after cleaning and sanitizing. Some dishes were observed wet stacked. CDI by PIC who moved back to be rewashed and sanitized to allow to properly air dry. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. The shelving under the counter where the garlic knots are kept is in disrepair. The inside of the walk in cooler door is damaged (tape and holes). The shelving under the pizza area up front is damaged. The floor in the walk in cooler is starting to buckle. Inside doors of the pasta and pizza prep cooler are damaged. The ramp to the walk in cooler is rusty. The air dry shelving and clean dish shelving is rusty. The inside of the walk in freezer door is chipped. Repeat. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 - Repairing: The floors in the back are pitted. Caulk the rinse sink back to the wall. Repair the base in the dishroom. Inside of service sink needs to be repaired. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Replace soiled ceiling tiles throughout kitchen. Wipe down light shields. Seal holes in wall at faucet of three compartment sink and above the rinse sink. Repeat.
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Clean floors under equipment and in hard to reach areas. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 - Intensity: The light intensity shall be at least 50 foot candles in areas where food is prepared/handled. 39-41 foot candles above the ovens. Clean light shields. Repeat. |