|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor line of pink buildup on front of ice machine flap.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade with food residue on blade after cleaning. CDI: Can opener sent to dish machine. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observd chicken and beans hot holding below 135F in hot box in prep room. CDI: Both products immediately reheated to well over 165F. REPEAT. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 half in half in reach in unit with no date, quiche with no date, and pimento cheese with a date of 09/04. CDI: Quiche date matched with larger batch in walk in unit and dated accordingly, half and half was determined to be opened earlier today, and pimento cheese was discarded. REPEAT. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bucket for wiping cloths reading 50 ppm QAC sanitizer. CDI: Bucket changed out with freshly dispensed sanitizer reading 400 ppm QAC. |
|
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 space between prep table and flip top unit across from ovens. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed expired QAC test strips in facility.CDI: EHS provided QAC strips and PIC added them to list of items to get at chef store this evening. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents
shall be maintained in good repair. Observed detached baseboards, damaged FRP, missing door molding, and a few holes
throughout the facilities walls. Observed damaged tile around the dish washing area an an absorbent tile above walk in unit in prep area. REPEAT
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 walls and floors of hard to reach areas in
need of cleaning due to grease and food build up throughout the establishment. Observed fan covers in both walk in units covered in dust. REPEAT |