|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented.-P- Observed a bag of beats with white growth on the beats. CDI- PIC voluntarily discarded the bags of beats. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several stacks of pans with minor food debris build on them and stored clean. EHS observed all other food contacts surfaces cleaned. CDI- Pans were moved to dish pit area for re-cleaning. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 REPEAT- Observed cut bri cheese, lettuce, and potato salad tightly wrapped and cooling. See temp chart for corresponding temperatures. CDI- PIC uncovered items to quickly cool. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.- Observed a walk in cooler condenser leaking and in need of repair. PIC stated the work order has been in place and repairs will be me made by the end of business today. |
|
53
|
0
|
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 floors in hard to reach areas on the floors in need of cleaning. An example of one hard to reach area is the floor underneath racks in the walk in. Clean hard to reach areas as often as needed to help prevent and reduce the build up. |