|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P.
Observed meat slicer stated to be last used weeks ago with food debris on blade and hard to reach areas. EHS advises staff clean and sanitize the slicer after use, before storing.
CDI- Chef cleans and sanitizes slicer.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
Observed food splatter inside microwave used for TCS food reheats. EHS advises increased cleaning frequency. (-1.5) |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed expired garlic margarine and steaks and mislabeled (day and month in reverse order) honey butter and hard boiled eggs inside RIC.
CDI- PIC corrects date mark on honey butter and hard boiled eggs, voluntarily disposes of garlic margarine and steaks. (-3)
*EHS notes this is the fourth consecutive inspection with date mark violations. If date marking is out of compliance at the next inspection, a risk control plan may follow. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed unlabeled bottles of oil and spice container at cook line. EHS advises labeling products with their name. (-0) |