|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PMaintain food contact surfaces clean to the sight and touch. Observed a greasy film and food debris left on metal pans, and cutting board stored as clean on the clean drainboard. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PMaintain all cold items at 45F and below. Observed items stored on the sandwich prep cooler stored at 48-52F. Observed that the top wells were not sufficiently closed and gaps were present in between the metal pans of meat and cheese. An internal thermometer measured 52F. CDI- the gaps were closed, the meats and cheeses were voluntarily discarded and fresh product was placed indirectly onto ice. Upon the re-check the items were measured at 39F. An internal thermometer then measured at 42F, however, a work order has been placed to ensure the unit is properly working. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-203.11 Temperature Measuring Devices, Food-Accuracy - PFEnsure accuracy of stem thermometers. Observed a metal stem thermometer measuring 70F in ice. A calibrated thermometer was provided from another department. 4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy - PFProvide additional air thermometers. Observed some units missing thermometers. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-201.11 Equipment and Utensils-Durability and Strength - CMaintain equipment in good repair. Observed split metal near the rinse vat of the 3 comp sink. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-203.14 Backflow Prevention Device, When Required - PProvide a backflow prevention device for the can wash when a hose is attached. |