|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two pans with buildup on them from what appeared to be water drainage from other pans. CDI: Both pans were removed and sent through the dish machine. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs and mushrooms holding below 135F during inspection. CDI: Both products reheated to 165F on stove top. PIC asked about placing hot dogs on TPHC and EHS sent a copy of procedures. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one stack of cheese holding at 44F in flip top unit. Cheese was placed into pan in a manner that made half of it rise above the fill line of pan. CDI: Cheese sent to walk in unit for cooling to 41F. |
|
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 hamburger patties, pork, and deli ham and turkey with no dates. PIC stated that hamburgers were from yesterday, and that pulled pork and deli meats were from Saturday. CDI: PIC dated all items with the opening/prep date. REPEAT. |
|
31
|
0
|
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 tuna salad cooling in a walk in unit in a covered plastic container beneath the fan. CDI: EHS vented tuna salad and moved it closer to a zone of air flow. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabelled oil bottles along cook line. |
|
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 floor tiles around the dish washing area and absorbent tiles above the warewashign area. REPEAT |