|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic and metal containers and bowls soiled with food debris. Repeat. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed cole slaw, lettuce, pepperoni and turkey in different prep tops over night above 45F. Facility stated they did not have food sitting out and it was only inside of unit. Lettuce and tomatoes in prep unit next to toaster oven is raising in temperature as overtime in the inspection. Unit ambient air temperature at 39F and holding foods in reach in at 41F. CDI instructed facility to use time on the prep top since the heat from oven is causing temperature change and TCS foods disacarded. Time stamp placed and TPHC sheet left on site. Suggest facility not cool TCS foods after prepping in prep units but in walk in. If foods needed immediately place in freezer. Repeat. |
|
21
|
0
|
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 goat cheese, boiled eggs, feta cheese, and cooked peppers without dates. Observed inconsisitent date marking system. Facility was dating some items in walk in with date it was prepared and others with date food expires. CDI items dated and items in walk in and reach in units dated with prep date and foods in outdoor cold case dated with discard date. |
|
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 facility cooling containers of lettuce, tomatoes, chicken salad, egg salad, and pasta in tightly wrapped containers. CDI items uncovered. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed facility storing scoops and utensils in small metal containers with water at 120F. Repeat. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility with no test strips to check quat sanitizer. Verification required. |