|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed Raw Italian sausage stored above cooling chicken tenders on speed-rack in WIC. Observed raw fish over RTE wings and tenders in reach in 1 door unit adjacent to the grill station. CDI- food items were rearranged. -1.5 points. |
|
16
|
0
|
Proper cooking time and temperatures |
No |
No
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P PIC stated that Italian pork sausage is cooked to 130-140F prior to cooling in WIC and then going through a finish cook >150F without any approved procedures onsite. CDI/VR- PIC is under strict instructions to final cook all proteins prior to getting par-cooking procedures approved. VR Will be checking for approved procedures or permanent cooking procedures that does not consist of par-cooking. 0 points. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork brine hot holding at <135F. Also observed fried onion hot holding at ambient temps. CDI- Pork brime was reheated to >165 immaturely and fried onions were placed on TPHC. REPEAT -1.5 points. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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/3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed ranch cups dated for 12/10-12-14. Also observed cooked RTE food in walk in cooler dated for the product to expire passed 7 days. CDI/REPEAt- Ranch cups were discarded and date mark for RTE tenders were adjusted. No escalation of points due to better overall date-marking. Ensure that date marking is resolved as a whole or face double point deductions along with being placed on a risk control plan. -1.5 points. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed raw proteins thawing in stand still water without a continuous flow of water. 0 points. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed both entrance doors to the facility left opened without an air curtain or fly trap mechanisms. Ensure that door is kept closed during hours of operation if no proper pest control devices are in place. Remove gnats from waiter/waitress area. 0 points. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with heavy black buildup/staining and pits. REPEAT - 1 point. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C/6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C
Observed stand still water located in pits of floor near waiter/waitress station and in bar area. Also observed damaged along the ceiling, the walls and floors throughout. Remove grease buildup from fryers and walls adjacent to fryers. REPEAT -.5 points. |