|
14
|
0
|
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 two soiled scoops on clean rack to the right of dish machine. CDI: Scoops removed and sent for proper cleaning. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cooked veggies and chicken stock held at room temperature on TPHC with no time label. CDI: PIC had each item labelled with the time it left temperature control (4:00 PM for stock, 4:30 PM for veggies). |
|
31
|
1
|
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 Observed zucchini salad cooling in a deep plastic container in walk in unit, and andouille sausage cooling in a flip top unit rated for holding. CDI: Salad spread out on sheet pan to facilitate rapid cooling to 41F and andouille sent to the walk in unit. REPEAT. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on rack above three compartment sink. CDI: Pans pyramid stacked. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 water damage to door frame and bottom of wall behind dish machine. REPEAT. |