|
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 a chopper stored with dried food debris on the blade- kept open so that an employee can wash, rinse, and sanitize this to correct. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
In discussion with PIC, Gyro meat is being cooled down without necessarily meeting the fct which is par-cooking. This meat must be fully cooked to 155F before being cooled at the end of the night for next days use. This process was not observed today. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P
Observed slaw that had been cooling 4.5 hours in the walk in cooler today that had still not fallen to 45F or less. Product discarded today. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed the 4 door unit for tea and cheese not holding TCS foods at 45F or less- products moved to walk in to quickly chill down.
Observed raw fish on ice today that was at >45F- keep ice levels up to maintain a safe temperature. Iced down by staff today to chill quickly during the inspection. |
|
31
|
0
|
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 slaw cooling in a deep portion, inside a tightly covered plastic container- product discarded today. Use approved cooling methods and pre-chill ingredients when possible. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed cloth towels stored on counter tops and around multile kitchen staff's waist's. |
|
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 walk in racks today. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Observed broken tile at the can wash.
6-502.12 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 walk in floor and on ceiling vents in the kitchen. Clean debris off of floor at waitstation where dipping cups are. |