|
13
|
0
|
Food separated and protected |
No |
No
|
Yes |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw steak, and sausage patties stored above processed items in reach-in freezer. VR- facility has up to ten days to rearrange product correctly in freezer. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed dried food debris on slicer during inspection. PIC stated that slicer was not used today. CDI- PIC took slicer apart and properly cleaned items. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced lettuce in walk-in cooler that was above 41 F. PIC stated that the lettuce was sliced yesterday. CDI- PIC voluntarily discarded sliced lettuce. (half points due to improvements in this area) |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 hamburger patties cooling in deep, covered containers in walk-in cooler. CDI- Suggestion was made to cool items in shallow containers. Hamburgers were vented for proper cooling. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in cutting board at prep cooler in kitchen area. Resurface or replace cutting boards.
4-205.10 Food Equipment, Certification and Classification - C Observed two deep chest freezers in back storage room near ice machine that were not Commercial. |