|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed PIC about to use slicer and slicer still had food debris on it. EHS explained the wash/rinse/sanitize process for both parts of the machine. CDI-PIC took apart and W/R/S the slicer.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observd ice machine with black build-up.
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine only reaching 156F after several rounds, the temp starting decreasing after 3 runs. PIC called maintenance while EHS was on site. They will temporarily use their 3-comp sink until the person comes, PIC said they are supposed to be there by 5pm. VR REQUIRED 4/30/2021. REPEAT. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
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 carrots that were labeled 4/20-9:00am in the WIC, they were 75-76F. They were in plastic containers with lids on. PIC said they made them this morning and the label goers on before they go in the WIC. CDI-PIC voluntarily discarded due to temperature abuse. REPEAT. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 containers of mashed potatoes below 135F in the hotbox. PIC they were HH, not reheating currently. CDI-PIC reheated to 170F and above.
PIC did nto sign due to Covid protocols |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes double stacked in a coldwell station above 41F. Food employee explainEd they double stack them because the cold station ends up freezing some of the food. CDI-PIC unstacked and tomatoes were used in 30mins. REPEAT. |
|
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 carrots that were labeled 4/20-9:00am in the WIC, they were 75-76F. They were in plastic containers with lids on. PIC said they made them this morning and the label goes on before they go in the WIC. CDI-PIC voluntarily discarded due to temperature abuse. |
|
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 2 containers of sugar not labeled near the server station. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed HH drawers broken and not coming out. WIF is building up ice-although less than last time. Ice machine lid is falling down. Stand near near the fryers is building up ice on the bottom-inside. Dish machine leaks water onto the floor because the drain is not properly located over it. 3-comp sink is leaking into a bucket. Front panel on a prep unit is hanging loose. Coldwell is freezing food-only supposed to hold below 41F. WIF floor is coming up and part of the metal is more than a foot higher than the rest of the floor. Dishwasher not reaching the correct temp. |
|
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. Low grout throughout kitchen. |