|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over boxes of ready to eat produce. CDI by moving to a different location. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dishmachine not meeting proper final rinse temperature at arrival. Dishmachine was not triggering final rinse temperature of 160F on utensil surfaces using 2 different types of thermolabels and stem thermometer. CDI- PIC cleaned, emptied and refilled the unit to re-run while onsite. Dishmachine final rinse temperature measured over 180F with triggered thermolabels prior to departure.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer buckets stored as low as 50ppm. CDI by re-preparing at 150ppm. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a small pan of sliced ham dated with a discard date of 8/13/15. CDI by voluntary disposal. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 2 large roasts cooling on the same sheet pan still as 76-83F after 2.5hrs from 155F. CDI by slicing and reheating to 165F to start the cooling process over. PIC to change the cooling procedure to allow for the roast to be sliced and then placed onto several sheet pans to cool down inside the blast chiller. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Oberserved only a general "manufacturied in" statement with no "Contains" or "microingredients"VR-provide written plan within 10 days. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed 6 torn gaskets on prep coolers. |
|
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 build up inside the hot holding cabinets. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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 minor build up of debris and a spill on the walk in freezer floor. Observed slight dust build up on the walk in cooler fan covers. |