|
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 Observed build-up on the table mounted can openers. CDI- Removed and placed in the dish area for proper cleaning. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed various foods in the prep coolers at above 45 F. Feta cheese 49F, Roasted garlic 50 F, and various other foods. Ambient air temperature of the unit measured 44 F. Keep the cooler lids closed when not in use. Adjust thermostat or call for repairs if needed. PIC stated all foods were prepared today and checked on the daily line check before lunch and were at 45 F or below. CDI- Foods were all removed and placed on ice, then put into the walk-in cooler. PIC was advised that all TCS foods shall be held at 45 F or below and coolers must maintain temperatures or shall not be used until repairs are made. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
b 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 corn salsa recently prepared placed in the prep cooler top at the line. All foods shall be properly cooled prior to placing in prep coolers. Prep coolers are not designed to rapidly cool, but shall be used to maintain temperatures only. REPEAT. CDI- Moved to the walk-in cooler for rapid cooling., |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans observed stacked while wet. Allow to properly air dry. |
|
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 build-up on the mixer base.
-Observed build-up on the shelving in the prep area. |
|
53
|
0.50
|
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.
-Observed build-up on the walls in the dish area.
-Observed build-up in the floor drains in dish area and soiled floors in the dish area. |