|
14
|
1.50
|
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 - Cleaning needed on two knives and minor oil can opener. CDI- Cleaned. |
|
18
|
0
|
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 - 0pts - Observed two containers of marinara sauce reading 97F at 1:30 pm. Cooling logs state product was removed and placed in walk in cooler reading 180F at 10:40 am and read 115F by 12:40 pm. By 2:05pm product read 80F. It is unknown the time the product reached 135F indicating if they were reaching the proper cooling parameters but it had been 3 hours and 30 minutes since removal of temperature. CDI- Product was discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Repeat - Several items in the flip top units with date (bean sprouts, pesto sauce, marinara, tomato mix, etc.). CDI- Items dated. Ensure that all items in the flip top units are dated if they will last 24 hours or more from the date of preparation. |
|
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 - Repeat - Observed noodles portioned and tightly covered to read 51F. Observed opened can of tomatoes placed on make top reading 48F. Observed butter and tomato reading 53F tightly covered. Observed marinara in walk in, in deep container, with melted ice wand. CDI - Noodles placed in freezer. Monitor time left out of temperature. Container holding can of tomatoes moved to properly cool in reach in. Butter and tomatoes uncovered. Marinara discarded. (active cooling and monitoring is necessary. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-303.12 Storage or Display of Food in Contact with Water or Ice - C - 0pts - Observed pears in contact with undrained ice. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Warewashing Equipment, Clean Solutions - C - 0pts - Observed vats soiled. Maintain clean. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.16 Store mops for air drying after use. - 0 pts - Observed mop heads stored in a manner that handle can be contaminated. Store properly
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 recaulking needed on prep tables, sinks, three compartment sink, and any other areas. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C - 0pts - Higher lighting needed in the walk in cooler. |