|
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 slicer with buildup on the back side of the blade and one ramekin at customer self-service station with food debris present. CDI - PIC put these in the dish room for cleaning. Blade will be cleaned in place. -1.5- |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salad bar holding foods listed above at 48-50F. Monitor and make sure foods on salad bar that are TCS remain cold. CDI - Service tech contacted for the unit. -1.5- VR required no later than 04/01/2016. |
|
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 facility not currently date marking hot dogs nor hummus. CDI - Instructed PIC to start date marking these items. -0- |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed salad bar employee wearing ring that is not a smooth wedding band. Remove while preparing food for salad bar. -0- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed exposed lips on cups stacked at cash register. CDI - PIC instructed to raise the plastic sheath over the lip area of these. -0- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed salad bar entering thawing cycle and foods at 50F. Ensure equipment maintains the correct cold holding temperatures at all times. -0- |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the front panels of front line cabinets, inside cabinets and inside dish machine with buildup present. Clean these. -0- |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed out of service equipment near the back door. Remove these items if they will not be restored to service. -0- |
|
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 buildup on the walls and floors behind equipment throughout facility. Clean. -0- REPEAT
Observed dust buildup on vents throughout facility. Clean these. |