|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several heavily soiled plates and utensils stored as clean on drying racks. CDI-all items sent to dishmachine to be rewashed. Discussed need for adequate pre-wash step with PIC. Observed can opener with build-up. REPEAT
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine with 0 ppm chlorine. Dishes will be sanitized in the 3 compartment sink until unit is repaired
VERIFICATION REQUIRED. |
|
31
|
0
|
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 chili cooling tightly covered in the walk-in cooler at 65F after 1 hour. CDI-an ice paddle was added to facilitate cooling |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils wet stacked on drying racks. CDI-dishes rewashed and air dried REPEAT |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards heavily scored and discolored.
4-501.11 Maintain equipment in good repair. Replace gaskets as needed throughout facility |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to interior surfaces of reach-in cooler and cold drawers, |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 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. Observed the floors in the walk-in freezer and laundry area in need of cleaning, Clean hard to reach areas underneath, between and behind equipment and equipment shelving. |