|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored over ready to eat
foods in the walk in cooler adjacent to front line production. CDI-Produce was rearranged during the inspection.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed food employee
poke thermometer into food product prior to sanitizing it first. CDI- Educated PIC on violation and thermometers were sanitized
during the inspection.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork being stored over
ready to eat foods on speed rack in walk in cooler. CDI- Foods were rearranged. -1.5 points |
|
14
|
1.50
|
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 slicer with old food debris buildup along the interior of the blade. Ensure that the blade is
being cleaned more frequently to avoid old food buildup. CDI- Interior of the slicer is to be cleaned once production has concluded. -1.5 points. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheeses in cold hold case were cold holding at 42 degrees.
Other soft cheeses in same case but on opposite sides were cold holding >45 degrees. Instructed PIC to have refrigeration repair
personnel come onsite and adjust the case so that all food items stored inside are cold holding at 41 degrees or less. CDI- PIC
placed cheeses in walk in cooler to be cooled. 0 points. (First cold hold violation under the new 41 degree and below cold hold
rule). 0 points. |
|
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 Cheeses in cold hold case were cold holding at 42 degrees.
Other soft cheeses in same case but on opposite sides were cold holding >45 degrees. Instructed PIC to have refrigeration repair
personnel come onsite and adjust the case so that all food items stored inside are cold holding at 41 degrees or less. CDI- PIC
placed cheeses in walk in cooler to be cooled. 0 points. (First cold hold violation under the new 41 degree and below cold hold
rule). 0 points. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed
mozzarella cheese dated 2/20-3/20. Mozzarella cheese is not exempt from date marking and shall be onsite for only 7 days. CDI-Addressed
this violation with PIC and sticker was change before inspection concluded. 0 points due to overall date marking
throughout being in compliance. |
|
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 freshly prepped lettuce cooling inside of plastic container fully covered and
inside of mini 2 door reach in unit. Keep all cooling foods inside of sufficient refrigeration while cooling is in process. CDI- Lids were
removed from cooling lettuce and placed inside of the walk in cooler for adequate cooling methods. -.5 points. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed the hot water dish machine currently not being in use. This is due to the Drain mechanism of the machine not properly functioning. Parts were ordered and replaced in the machine. The dish machine is now properly hot water sanitizing. 0 points |