|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled slicer stored as clean. CDI, item to be removed for Wash/Rinse/Sanitize.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on white catch plate of ice machine. Need cleaning. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed marinara cooling overnight at 47F. CDI, item discarded by PIC. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken and rice hot holding below 135F. CDI, rice discarded and chicken reheated to 165F. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw beef, raw chicken, ziti, potato salad, slaw, tuna, feta, and sliced tomato cold holding above 41F. Observed prep date of 9/11 on beef. Observed batch of items from prep unit cold holding at 41 or below at walk in cooler. Observed internal temperature of prep unit at 55F. PIC states prep unit was stocked at 9AM this morning. CDI, raw proteins discarded by PIC. Items on prep unit placed on time (TPHC). |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
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 marinara sauce cooling in large containers with lid on. PIC states temperature was not monitored during cooling. CDI, items discarded by PIC.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed internal temperature of prep unit by cooking line at 55F. PIC made service call to technician. Verification required. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gaskets/seals at prep unit near cooking line. Need replaced. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.13 Backflow Prevention, Air Gap - P Observed no air gaps at pipes from walk in cooler. Need 1 inch air gap. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed soiled ceiling air vents. Need cleaning. |