|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food processor blade and immersion mixer stored as clean with visible food residue around hard to clean areas. CDI: All soiled items removed from storage and sent to be properly cleaned. |
|
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 Observed all items in all flip top units on cook line holding between 48F and 55F. PIC stated that units had been left open through lunch and that items had been recently restocked. CDI: All dressings from small flip top were discarded and replaced with fresh product from walk in unit. The remaiing TCS foods were placed on TPHC to be discarded at 5:00 PM. EHS emailed TPHC procedures and recommended reducing load of food in units and placing the smaller portions on TPHC as a permanent fix. REPEAT. |
|
21
|
0
|
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 Observed capicola and other meat chubs in walk in with no date labels. PIC stated that the items were cut yesterday during his shift. CDI: Items dated with correct prep date of 08/01. |
|
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 cooked pasta cooling in flip top prep unit at 78F during inspection. CDI: Pasta spread out on sheet pan and sent to walk in for rapid cooling. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
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. Observed in use utensils holding water at 84F, as well as some single use bowls used as scoops in bulk dry product bins. CDI: Single use bowl discarded and utensils changed out with clean utensils. REPEAT. |
|
47
|
0
|
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 shelving for dry goods near ice machine and near prep table in need of cleaning to remove greasy buildup. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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. Observed floor buckled badly under hand sink in men's restroom. PIC stated that work order had already been placed. |