|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Almost all items on make top unit read 47-56F. CDI- All items were placed in walk in c cooler for rapid cooling. Ice bath was created until repairs are done. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - RTE, TCS (pasta, watermelon, sauce, lobster broth, garlic and oil) items in walk in cooler and in reach in were not properly dated. Ensure that when foods are cooked, thawed, and placed on the line all three dates are placed on product. Some items in kitchen were dated during inspection, CDI- PIC dated items.
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 - Pickled vegetables (7/25) and cut leafy greens (7/27) were not discarded when needed. CDI- PIC discarded. |
|
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. - 0 pts- Make top unit is holding at an air temperature of 60F. Do not use unit until it is repaired. Repair person was contacted and is on the way. |
|
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. - 0 pts - Observed some water build up at the floor of the walk in cooler. Assess. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - 0 pts - Employee foods and items used for dinner for employees stored throughout establishment. Store all employee foods in designated areas to prevent any source of contamination. |