|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed chicken (51), shrimp (50), artichokes (53), pepperoni (50) , and pizza sauce (51) in reach in cooler. CDI- Employee voluntarily discarded the items.
NOTE: A product disposition form was filled out.
NOTE: In 2019 all TCS foods must be held at 41F or a violation of this rule will occur. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several working containers on the cookline not labeled. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed several wet wiping cloths stored on prep surfaces. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. - Observed reach in cooler functioning at 56F and holding TCS foods at 50-53F. A VR will occur no later than 4/14/17 to ensure the reach in cooler is functioning properly and holding TCS items at 45F or below.
NOTE: Do not use reach in cooler for TCS food until the unit is functioning properly.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several cutting boards in the back prep area in need of replacing or resurfacing due to deep cuts and grooves. |
|
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. REPEAT- Observed food debris build up in gaskets and inside of reach in equipment. Clean as needed to reduce and prevent build up. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 wall damage and paint chipping throughout back prep area walls.
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 food debris splatter on ceiling in back prep area. |