|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed an open employee drink on the line upon arrival. Discarded during inspection. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed build up on drink and tea nozzles today.
Observed food debris on dishes that were stored as clean along with stickers still on the pans.
These were all sent back to be rewashed and properly sanitized.
Observed build up on the food contact portions of the bread toaster- scrapped, washed and sanitized during inspection to correct.
4-501.114 Maintain sanitizer at correct concentrations. -P
Observed all sanitizer buckets at <150ppm. Concentrate changed out and staff instructed to resanitized food contact surfaces on the line. |
|
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 diced tomatoes on the counter stored at >45F. Discarded during inspection. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 brisket, lettuce, and cooked potatoes not dated marked today.
Back dated to correct. Lettuce discarded. |
|
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 a large plastic container of pasta today cooling in the walk in cooler with the lid on(condensation present) and was deep in portion.
Voluntarily discarded today by manager on duty. Be sure to cool this according to the temperatures discussed. |