|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes and utensils throughout kitchen stored as clean soiled with food waste. CDI: PIC sent dishes to be re-W/R/S. REPEAT VIOLATION.
4-602.11 (E )Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed catch plate inside ice machine soiled with debris. REPEAT VIOLATION. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed chopped lettuce cooling to slowly to meet cooling parameters. See temperature chart and violation #33 for details. CDI: Education provided and product moved to walk-in freezer for rapid cooling (<41F).
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 ribs and rice cooling too slowly to meet cooling parameters. See temperature chart and violation #33 for details. CDI: Education provided and products vented for more rapid cooling. |
|
33
|
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 chopped lettuce cooling in stacked and covered plastic bus tubs. CDI: Education provided and product moved to walk-in freezer for rapid cooling (<41F). Observed ribs and rice cooling in covered plastic wrap(ribs) and plastic individual portioned baggies(rice). CDI: Education provided and product vented for rapid cooling. Observed chopped chicken and shrimp being cooled in flip-top portion of fry station make table. PIC stated product prepared between 10am-11am. CDI: Education provided and product moved to walk-in freezer for rapid cooling (<41F). REPEAT VIOLATION. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed single-use sauce cups being used as dressing scoops in salad make table. CDI: Education provided, PIC voluntarily discarded, and PIC provided ladles. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed soap dispenser at end of cook line in poor repair. REPEAT VIOLATION. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed general cleaning needed throughout kitchen. Observed gaskets throughout facility soiled with food waste. REPEAT VIOLATION. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling vents soiled with dust buildup. |