|
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. Observed ice machine with pink build up. PIC stated that ice machine is cleaned every 3-4 weeks. Recommendation to increase cleaning frequency. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed soup being reheated for 1 hour and 55 min at 109F. CDI: Soup placed in oven for rapid reheating. Soup at 135F within 15 minutes. PIC directed to change procedure so that all products are reheated in the proper time frame. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
-
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed some mixed greens over stacked in cooler. Overstacked greens holding above 45F. CDI: Greens removed for rapid cooling. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on surfaces throughout facility. Observed wet cloth stored in 50ppm quat sanitizer. CDI: Wet cloths removed and placed in sanitizer buckets. Sanitizer bucket refilled to proper concentration. |
|
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. Observed fan in reach in catering cooler with heavy dust accumulation as well as cord to conveyer toaster with excessive dust and debris. |