|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P - Chlorine sanitizer in kitchen area read 0 ppm with dishes being washed. CDI- Dish machines primed by EHS.
Dish machine concentrations should be monitored more closely to ensure proper sanitization at all times |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Lettuce (53F), stuffed peppers (50F), cheeses (49-50F), soup (48F), deli meats (53F), spinach (50F), ranch (49F), blue cheese (53F), and other items in units were out of compliance. CDI- Product prepared and stored today were placed in walk in cooler to cool. Product prepared previously and stored over night were voluntarily discarded. Discontinue using dressing section until repaired. PIC cleaned coils to see if that would work. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 blue cheese in deep container reading 49F. Observed several containers of slaw and lettuce tightly covered. CDI- Uncovered by EHS. |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. - Repeat - Stickers observed on the avocados. Remove stickers before washing avocados and cutting. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - 0 pts - Observed ice scoop in contact with ice. Observed small container in rice with no handle. All handles must be stored away from food. |
|
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. - Repeat - Several prep tables with rusting on lower portion.// Two door reach in doors are not closing. Repair.// Gasket torn in reach in units. // Two cold holding units holding foods at various temperatures. Assess units even though some foods are 45F or below. Salad dressing unit is not in good working condition, read 50 F air temperature.. // Leaking observed from condenser. Some splash on outside of containers. Repair so no leaking can occur on food. Water from condenser is not considered potable.
4-502.11(A) Maintain utensils in good repair. - Replace any cracked or broken utensils such as lexans and lids. |
|
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 - Clean vents in walk in cooler |