|
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 and utensils soiled but stored as clean. CDI-items sent to be rewashed. |
|
31
|
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 vegetable soup cooling 15 minutes at 127F tightly covered in the walk-in cooler. CDI-lid removed to allow for rapidly cooling. (REPEAT) |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.13 Properly locate mechanical insect control devices. Observed a broken bug zapper located behind clean dishes and utensils. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.. Observed pans wet stacked on drying rack. (REPEAT) |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up and rust on shelving in walk-in cooler. Observed cleaning needed to equipment throughout the facility. Pay special attention to hard to reach areas, underneath, between, behind equipment and equipment surfaces including door handles and shelving. Clean the interior surfaces of reach-in refrigeration units. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed no light sheilds or shatter proof bulbs in walk-in cooler. |