|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P - Observed employee place RTE celery on cooked pizza with bare hands. CDI- Pizzas were discarded. |
|
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 - Several TCS foods stored in small make top next to grill and salad make top are reading 45-58F. Currently establishment is keeping lids off the units during the lunch and dinner rush and storing all foods in plastic containers. 3Recommend using different containers that allow the food to remain cold for longer periods of time especially when lids are removed. CDI- Foods placed in unit within 4 hours were placed back in cooler any food items that remained on the line over night were discarded. Do place any food items in unit until repaired. |
|
31
|
0.50
|
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 - Several pans of portioned chicken, fresh mozzarella cheese, portioned cheese, pans of pasta, and sausage stored in walk in cooler were stored in deep pans and/or tightly covered. CDI- All items prepared today placed on sheet pans to rapidly cool. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - 0pts - Ice scoop handle stored in direct contact with ice. |
|
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. - 0 pts - Assess make top units where some foods are out of temperature compliance. // Assess shelving in reach ins and dry storage for chipping and rusting. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-502.12 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.- Repeat - Walls: Cleaning needed in warewashing room under and behind dish machine. Remove old caulk and replace.
Floors: Cleaning needed throughout kitchen. |