|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee water bottle stored in reach in cooler. CDI- Bottle removed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with build up in top underside of bin and around ice chute. CDI- Ice melted down so machine can be properly cleaned. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 a number of foods prepared 1-4 days ago not date marked in prep cooler and walk in cooler including: gravy, spaghetti, fried pork chops, and fried squash. CDI- Items properly date marked. (repeat) |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 Observed deep container of cooked potatoes cooling in fridge at 72 degrees approx. 2 hrs since cooling began. Foods cool faster in shallow amounts. CDI- Potatoes separated into shallow pans and observed below 70 degrees to ensure they reach 45 degrees in then next 4 hrs. Observed whole roast beef cooling at room temp at 135 degrees. PIC was to place whole roast in walk in cooler. Amount of meat in too deep an amount to ensure quick cooling. Worker sliced roast beef into smaller portions and placed in walk in cooler to ensure proper cooling. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources. Observed pan of pie placed on cutting board on prep table used to cut raw steaks with raw meat debris still on table and cutting boards. CDI- Pie removed, table and cutting board cleaned and sanitized before being used for RTE foods. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple pans just washed that were tight stacked while wet and a pot drying with water collecting at bottom. Pans separated and pot stored inverted to properly dry. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed significant ice build up in walk in freezer evidence fan unit is leaking, needing repair. Observed walk in freezer door broken, falling off hinges, needs repair ASAP. Observed some racks and tables rusted or peeling.
4-502.11(A) Maintain utensils in good repair. Observed a few non used pans with significant build up making them un-usable, they need to be removed. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed significant grease
build up on sides of fryer and flat grill needing cleaning. Observed outsides of food tubs and various shelving and racks needing
cleaning. |