|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
General Comment
4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine not dispensing sanitizer. CDI - Machine was primed; now sanitizing at correct concentration. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Several TCS foods in flip top and pizza make station held above 45F. Foods in flip top were recently restocked. CDI - Bags of ice placed on top of flip top foods to help cool; all food in pizza make station pulled to walk in cooler. pizza make station pull out from wall as vent on back could not breath. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Multiple containers of food labeled with expiration dates of 5-11 and 5-9. Many of these were still within 7 day date limit based on holding temperature. CDI - All discarded during the inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 an inadequate ice bath being used to cool tomato sauce. CDI - Filled ice bath up even with the top of the tomato sauce. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
General Comment
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of flies in the kitchen and dining room. Continue working with pest control service provider. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor build up on guards of deli slicer. Clean. |