|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General Comment:
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed an employee drink on top of reach-in cooler on cook line and another on back shelf next to food items. CDI: drinks removed. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment:
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed soap missing from handsink dispenser at dish machine area. CDI: by restocking. |
|
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 macaroni and cheese plates with visible dried food debris. CDI: by removing to be cleaned.
Observed mutiple pans stacked on shelf with sticker residue. CDI: by removing to be cleaned. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment:
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 a pack of hot dogs not dated that were opened today and will be used in a few days. CDI: correct open date placed on product. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat:
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 pans of salad mix stacked and cooling with plastic tightly wrapped in walk-in cooler. CDI: salad spread out and plastic was pulled back half way to rapid cool. |
|
35
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
General Comment:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed a few dry good containers not labeled in back prep area. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat:
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf
Observed mutiple cracked plastic containers stored on back shelf at dish.
4-501.11 Maintain equipment in good repair.
Observed recaulking needed at dish area between wall and dishmachine sink. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat:
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 some cracked floor tiles and missing baseboard tiles on cook line and back dish/prep area.
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 cleaning needed on walls at back dish/prep area. |