|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed a veggie slicer stored with food debris on it. CDI- PIC broke down the equipment to be properly cleaned.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P-REPEAT- Observed three buckets of sanitizer, with wiping cloths in them, at 0-50 ppm QUAT. CDI- PIC brought the concentration of these buckets to 150 ppm QUAT.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -REPEAT- Observed ice machine shield with black and pink build up. Also observed black residue on the walls of the ice machine. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature or pre chilled ingredients. Food must be to 45F within 4 hours. -P- Observed pork portioned into small bags at 61F. 15 mins later the item was still at 61F. CDI- The PIC was able to open each bag and quickly cool them in the walk in. After another 15 mins the item cooled to 52F. |
|
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 REPEAT- Observed cheese and pork tightly wrapped and at 54-61F. CDI- PIC opened each bag to quickly cool the TCS items. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed holes in the back screen door and around the wall/ceiling of the kitchen. Also observed the front doors open during the inspection. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed two employees preparing food, with beards, without a beard guard. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed several wet wiping cloths stored on prep surfaces. Also observed dry cloths hanging on employees person. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- Observed an employee use a towel to dry a meat slicer after it has been properly washed. Also observed a stack of clean pans stacked together wet. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- REPEAT- Observed grease and
food debris build upon cookline equipment. Also observed food debris build up on the inside of cold holding equipment and racks throughout the facility. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 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. -REPEAT- Observed hard to reach areas on the floors and walls in need of cleaning due to debris build up.
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. -REPEAT- Observed holes in walls/ceiling junction in the kitchen.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Observed parts of the ceiling rough and absorbent. |