|
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 bag of smoked sausage stored in same pan with raw ground sausage in walk in cooler. CDI- Smoked sausage placed above ground sausage on rack. Observed raw bacon wrapped jalepenos stored above cheeses and other RTE foods in 2 door fridge. CDI- Raw bacon moved to bottom of fridge below RTE foods. |
|
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 meat slicer not used today with food debris on blade guard. CDI- Slicer cleaned during inspection. |
|
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 one pan of roast beef with a 7 day old date marking, date marking had not been changed since prepping a few days ago acc. to PIC. CDI- PIC voluntarily dispsoed of meat. Be sure to accurately capture correct dates of foods to prevent shelf life confusion. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of sanitzer not labeled in dish area. CDI- Bottle labeled. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Observed two pans of poorly vented ground beef meat cooling in walk in approx. 30 minutes with food level above 2 inches in pan. CDI- Worker thinned cooling meat by separating into additional vented pans and stirred meat. Observed meat temperature drop approx. 25 degrees from 110 to 85 degrees after improving cooling methods. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no stem thermometer available. Will follow up that proper stem thermometer is available.
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in drawer cooler under grill. |
|
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. Observed racks in walk in cooler (repeat) and a few in two door fridge that are peeling and showing rust. Observed gaskets badly torn on drawer cooler under grill and on 2 door fridge, need replacing. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
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. Observed several areas of ceiling needing better cleaning of dust build up in kitchen. Observed ceiling vent cover needing cleaning of dust above ice machine. |