|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11. Equipment for non TCS foods shall be cleaned as required. Visible mold like substance on inner chute of large ice bin and lids of in counter/ under lid ice bin. PIC Chris St. John advised they will be cleaned. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A). Maintain TCS foods at 45F or less. Food items being replenished in salad cooler and prep drawer after lunch. Foods in both units not under temperature control. All foods removed and placed in walk in units for rapid cooling. CDI- Cooler was found to not be plugged in. PIC plugged in, cooler recovered quickly from ambient air of 64F to 49F in less than 1 hour. Cooler checked again and maintaining below 45F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17. Date mark TCS foods held more than 24 hours. Currently labeling one bag of pasta in large pans. Advised Chef Tom better practice to either label the individual bags or the pans. Also advised of updated directive to label pans in the top of the flip top with dates of on the larger prepared larger batch. (0pts) |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12. Label in use oils, spices, salts. Three bottles of oil at line not labeled. Label as required.(0pts) |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D). Maintain sanitizer containers for in use cloths free of visible debris. One bucket at main prep line with visible debris in sanitizer. CDI- PIC emptied and replaced. (0pts) |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
.4-501.12. Resurface or replace damaged cutting boards. Cutting bard at main cook line scarred and heavily stained. Replace or resurface. (0pts) |