|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - 0pts - Observed parmesan cheese grater soiled with cheese residue. CDI- Item to be cleaned. |
|
18
|
1.50
|
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 45F. -P - Observed four containers of rotisserie chicken reading 48-49 after being cooled in pizza section reach in unit tightly covered. Assess procedure. CDI- Voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and 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 deli meats dated for 12/07, 12/11, and 12/12. Ensure that deli meats are being reviewed for date marking parameters at a higher frequency to ensure compliance. CDI - Discarded. / Observed brie cheese dated from 12/17 to 1/23. CDI- Date corrected.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed no dates on philly steak and meatballs. CDI- Items properly dated for compliance. |
|
31
|
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 four containers of rotisserie chicken tightly covered in reach in unit where cooling was not accomplished. CDI- Items discarded. |
|
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. - 0 pts - Observed cleaning needed in tracks and interior of entire deli case in need of detail cleaning, under counter storage at sandwich area , within sandwich case, interior of chef case, exterior of equipment, and other areas described. |
|
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. - 0pts - Observed cleaning needed on wall areas throughout the kitchen. Minor floor cleaning needed throughout. |