|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 3 metal lids with visible food debris on clean dish rack. CDI- Employee re-cleans and sanitizes lids. (-0) |
|
23
|
1.50
|
Proper date marking & 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 Observed sliced ham with no date inside WIC, sliced salami and cheese inside fliptop dated for 08/29 and 09/01. CDI- PIC voluntarily disposes of items out of date, labels sliced ham with prep date. (-1.5) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 sliced tomatoes prepped this morning cooling in fliptop with no drop in temperature after 30 minutes. CDI- PIC moves tomatoes to WIC, EHS advises not to cool items in fliptops. (-.05) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed food debris inside sanitizer bucket with stored wiping cloths. CDI- Remixes clean solution with new wiping cloths. (-.05) |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed two knives with blades stored between prep tops. CDI- PIC removes knives, will store at knife strip or in dedicated container beside cook line going forward. (-0) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed accumulation of dust and debris on clean dish rack. Increased cleaning frequency is recommended to prevent re-contamination of clean dishes. (-.05) |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed small overflow at grease trap. PIC is advised to consider more frequent pick ups. (-0) |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed listening and toothpaste on clean dish rack. CDI- PIC removes personal toiletries to office.
6-404.11 Provide and designate and area for the storage of distressed goods which are being held for credit, away from the usable food supply.Observed 2 severely dented cans in dry storage beside usable cans. CDI- PIC removes from usable can supply. (-.05) |