|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on potato masher, mixing spoon and bowl stored as clean. CDI - PIC placed these items at dish machine for cleaning. -3- REPEAT |
|
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 four pans of turkey wings cooled overnight at 42F and three pans of cooked macaroni at 43F. CDI - PIC voluntarily discarded these during inspection. -1.5- |
|
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 stacked pans of turkey wings with lids in place cooling overnight by doorway to walk in cooler. Other foods deeper inside the cooler were 39-41F. CDI - PIC re-arranged food storage during inspection to place non-TCS foods by doorway and place TCS food deeper inside cooler. Service call also placed for cooler maintenance. -.5- REPEAT |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed cardboard containers used to line prep shelf and floor in walk in cooler. -0- |
|
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 walk in cooler not cold holding by the door at or below 41F. -0- |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving and on lower shelf under prep table beside fryers. -.5- REPEAT |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-101.11 (A) and (A)(3) Surface Characteristics-Indoor Areas - C In food prep area, over water using fixtures and in restrooms,
floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles over hot line and in restrooms.
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. Observed hole in wall at ceiling juncture near ice machine and in storage room to the right of walk in freezer where light from outside is flowing inside. REPEAT -1- |