|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer for use in prep area and at filled 3 comp sink testing below 50ppm. Verification of repair to completed to by 3/9/19. Facility is directly adjacent to other food service establishments with a shared back prep area. PIC Tony Washington advised that he will have dispenser repaired/ adjusted. Until dispenser is repaired, PIC may use dispenser of facilities next to it. repeat |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Food items such as bow tie pasta salad, potato salad, and diced turkey at temperatures between 42F and 45F. PIC advised that all foods are stored for 3 days or less. CDI- PIC was allowed to cool and use for the 3 days indicated. Per current DHHS directive, no point deducted today for items found between 42F and 45F. (0pts) |
|
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. Large pan of marinara being cooling in prep cooler top. PIC advised that sauce was filled from room temperature item, and was cooling. Facility was not opening today until 11a. Temperatures taken today prior to opening and found to not be cooling at approved rate. CDI- PIC had pan of frozen marinara thawing for use to replace room temperature sauce. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. One employee with nail polish on and not gloves putting desserts on ice display. CDI- Employee did put gloves on. (0pts) |
|
47
|
0.50
|
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. Dust build up on fan shields, vent covers on ice machine, dried debris in prep cooler gaskets and warmer gaskets. Cleaning is needed. |