|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked veal, cut deli meats such as turkey, cheeses such as provolone, and portioned sections of cooked lasagne not correctly date marked. Potentially hazardous foods such as ready to eat meats, cheeses, cut leafy greens (such as lettuce/cabbage), must all be marked with the date that are prepared, such as cooked, opened from a commercial package, or cut. These items may be kept for a maximum of 7 days at 41F or below, or for an indefinite amount of time if frozen. Items are required to be marked when they are opened/cooked/cut, and this date must follow the item, even if frozen. Should the item be frozen and then thawed for later use, a new thaw date should be recorded in addition to the original date, to indicate the original prep date, the time frozen, and the time thawed. EHS allowed PIC to date the items. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of degreaser and bleach not labelled. Labelled by staff during inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chicken and cooked peppers cooling while covered. EHS had staff remove the covering while the items are cooling. Reaching proper cooling time is of a greater priority than keeping the items fully covered, once the items are fully cooled, then facility should fully cover the items. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of packaged raw beef stored on the floor of the walk in cooler. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed a front cabinetry fixture in disrepair. Facility has replaced and repaired much of the equipment in the facility, thus no additional points taken for the repeated violation. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 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. Areas of the floors and walls in the kitchen/prep areas are slightly damaged, in need of repair. |