|
14
|
0
|
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 visible food residue on the underside of blade. CDI: Slicer scheduled for proper cleaning. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all sauces held in ice bath on front line holding above 45F due to insufficient ice bath, as well as spinach, proscuitto and corn holding above 45F in reach in and flip top units. CDI: Sauces placed on TPHC to be discarded at 3 PM, and the out of temperature items in reach in and flip top units were voluntarily discarded. EHS recommended placing sauces on TPHC as a permanent solution to icebath issues. REPEAT.
Note: Several items in walk in unit appeared to hold between 44F and 46F, and walk in had an ambient air temperature of 44F. EHS recommended making service call or adjusting thermostat to to ensure that unit is holding 41F. |
|
31
|
0
|
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 cut tomatoes and cooked pasta cooling in deep covered plastic containers in walk in unit. CDI: Products vented and/or spread out on sheet pan to facilitate rapid cooling. |
|
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 one unlabelled container of oil on cook line. |
|
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 two sanitizer nuckets reading less than 50 ppm QAC during inspection. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups at bar area displayed with lip contact surface exposed to potential contamination from air. |
|
53
|
0
|
Physical facilities installed, maintained and 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 black buildup on walls near caulking on drainboards and behind dishmachine. |