|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates soiled with food debris. CDI items moved to sink for cleaning. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14 Cooling - P. 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P. Observed facility with 6 large containers of meat sauce at 50-53F from last night. CDI items discarded. Repeat. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. 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 cooked red potatoes, roast beef, and ground beef not dated. CDI items dated.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed potatoes, bone marrow filling, and cabbage held past discard date. CDI items discarded. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed facility with seared beef on catering menu without a consumer advisory. Verification required. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed facility with sanitizer stored in bottle of streak free cleaner. CDI bottle discarded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF. 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 facility with blanched asparagus in tighly covered container, broccoli cooling in covered tall plastic container, and large plastic containers of meat sauce with an ice wand where no active stirring took place. CDI asparagus and broccoli separated into flat metal containers and meat sauce discarded. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C. 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. Observed dust accumulation on cooler vents and walls. |