|
14
|
1.50
|
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 - Repeat - Observed equipment blades, inner components, and exterior soiled with food debris. Observed utensils stored in soiled containers. Observed some utensils stored as clean with debris. CDI -Items to be rewashed. / Observed prep table and cutting board where raw chicken was prepared sprayed with sanitizer. To effectively prevent any source of contamination ensure that prep tables and cutting boards are properly cleaned then sanitized. This procedure should be implemented for all components of the store including slicers, utensils, cutting boards, and any other food contact surface. (at the 4 hour mark or as needed). Recommend to use of covers for equipment placed under prep tables. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - 0pts -
Note: Cooking procedures for roast beef are incorrect. Cooking procedures do not state to keep the roast at 130F for 112 minutes. Although cooking was not observed today it must be correct on procedures to ensure that it is proeprly cooked at all times.
Verification required |
|
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 45F. -P Observed oat meal reading 72F after 3 hours. CDI - Discarded.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P - Observed kale salad cooling at a rate of 0.0 stored in the cooler after an hour. Salad was tightly covered in deep pans. Observed at least 7 pans that were cooling with the same method. Cooling would not be accomplished without the intervention of the EHS. CDI - All items vented placed in freezer or blast chill. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - 0 pts - Observed pickled fish without consumer advisory. CDI- Product was properly labeled and provided with parasite destruction. |
|
31
|
0.50
|
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 - Repeat - Observed deli meats, deli salads, hot bar foods, and several other salads tightly covered, placed in front grab and go area and/or in deep containers. Thoroughly discussed the importance of active cooling and properly cooling methods. The use of thermometers during the cooling process is necessary to confirm temperature requirements. Current methods are not achieving proper temperatures. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - 0 pts - Observed birds in establishment. Birds must be kept off premises. Observed invoices of pest management. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed in sandwich non-ref. under counter reach in, under prep tables, and in deli case. Some shelving in dry storage areas need to be cleaned. |