|
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 meat slicer not used today that had meat debris on the non removable blade guard. Be sure to clean in place parts of slicer that cannot be removed with a 3 step process of wash/ rinse/ sanitize at least every 4 hours of use. CDI- Slicer properly cleaned and sanitized. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed prep cooler holding foods at 42-45 and walk in cooler holding foods 45-49 degrees. Will not be able to reach required 41 degrees. Have equipment serviced as needed to ensure foods can cool and cold hold at 41 degrees max. As rule changed 1/1/19 no points deducted at this time. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed most TCS foods in prep cooler at 42-45 including sliced ham, cut lettuce, and lasagna. Observed most TCS foos in walk in cooler at 45-49 degrees including deli ham, deli turkey, and lasagna. Appears these pieces of equipment are not properly holding foods cold at 41 max. Have equipment serviced as needed to ensure foods can cold hold at 41. Items above 45 degrees in WIC were voluntarily disposed of by PIC including pans of ham, turkey, and sliced mozz. cheese. Walk in freezer opened into walk in cooler to help chill cooler down until unit can be serviced. Will follow up that walk in cooler is serviced to properly cold hold. |
|
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 diced tomatoes cooling in make table at 48 degrees 2.5 hrs since cooling began. Make table is for cold holding not cooling foods. CDI- Tomateos moved to walk in cooler to speed cooling. Observed other containers of cut tomatoes in walk in cooler cooling from room temp prep while tightly covered and in deep amounts. CDI- Containers vented to speed cooling. |
|
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. Observed in use knife stored between equipment at prep cooler, area cannot easily be cleaned. CDI- Knife moved to dish sink for cleaning. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor by back door and tile floor ramp to walk in cooler with badly broken and missing floor tiles needing repair/ replacing.
GENERAL COMMENT: Date marked foods held at 42-45 are allowed a max 4 day shelf life. Be sure no TCS foods in equipment not holding at 41 or below are kept more than 4 days. Observed no foods older than 4 days. |