|
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 interior top part of mixer with build-up/food splatter. CDI - cleaned during inspection. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken being smoked for flavor and not being cooked to proper cooking temperature. CDI - Spoke with PIC on this issue and he stated that they would start cooking it to 165F/over. No non-continuous application given. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several food items stored inside top and bottom of prep cooler > 45F. Repair company was notified and is scheduled to come out today. Items placed in cooler about an hour ago. CDI - All items moved out of cooler and transferred to walk-in cooler. Cooler was unplugged and left to defrost. Facility has other working coolers to operate through dinner. |
|
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 bowls of crab dip not date marked in 2-door reach-in cooler. CDI - date marked on site. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf Observed bottle of "glass cleaner" not labeled. CDI - labeled on site. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of sauces uncovered in walk-in cooler that had been cooling from day prior. CDI - lids placed on sauces. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damage on floors in cook area of kitchen under equipment. |