|
14
|
0
|
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 meat slicer stored as clean with some light food build up on blade. CDI- Slicer re-cleaned. |
|
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 two containers of cut tomatoes on make table at 48 and 53 degrees. Tomatoes had not been chilled after cutting before cold holding. CDI- Tomatoes placed in shallow containers in walk in freezer to rapidly chill to 45 or below to then be cold held on make table. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
De 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed jalopenos cooked 3 days ago not date marked. Observed various RTE foods that are thawed and then cold held in fridge but are not being date marked with a date of thaw to track the 7 day shelf life of these foods. CDI- Foods properly date marked with date of thaw. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 rice cooling with a tight lid and in deep container in fridge for approx 30 minutes at 115 degrees. Reviewed proper cooling methods with PIC, rice placed in shallow containers with properly vented pans. Observed rice at 79-85 degrees cooling at a rapid rate to meet cooling requirements. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Only a thick probe dial thermometer is available, recommend a thin probe thermometer for better accuracy. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on floor of walk in freezer. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of single service items on floor in kitchen. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 floors under pre-wash dish sink needing cleaning of major build up around drink syrup stored boxes. |