|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 6 utensils and 8 containers stored clean with visible food debris on them. Items were set aside for recleaning during inspection. VR to ensure items are cleaned.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside ceiling of the ice machine. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shredded cheese in an ice bath above the soup well and cooked sausage and ribs in a flip top reach in cooler cold holding above 45F (see chart). CDI- cheese was immersed fully in ice bath to allow product to cool; ribs and sausage were transferred to the walk in cooler for cooling. Points not elevated due to the facilities overall ability to keep cold TCS foods at or below 45F. EHS instructed PIC to monitor reach in cooler and schedule repairs if the unit cannot maintain foods at 45F or lower. |
|
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 pico de gallo cooling in covered containers with product greater than 2 inches high cooling in walk in cooler. The product cooled from 52F at 10:25AM to 51F by 11:25AM. CDI- product was transferred to multiple containers and the lid was removed to promote rapid cooling. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed ramekins, fajita condiments metal trays, and tossing bowls stored clean and stacked while wet. Invert these items to allow air drying. |
|
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 one box of paper towels stored on the floor in a storage closet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards along the cook line with deep gouges/burns in the surface.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed 5 plastic bowls used for microwaving foods and saucing foods with corrosion on the insides of the containers. CDI- products were discarded. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the inside of the chicken hot holding unit, splash debris on the underside of shelving along the prep. line/expo line, and on shelving in the walk in cooler. |