|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
.3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P: Observed one tray of smoked chicken uncovered on top of speed rack. CDI- covered. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed many stacked containers with significant sticker glue residue attached. Items sent back to cleaning process. Verification of effective cleaning process installed within 10 days.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure: Observed cavities of microwaves soiled with dried food residue. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P: Penne cooling tightly covered in large container 57 F at 11:23 am. Thirty minutes later penne was 56 F. CDI- Penne spread out on sheet tray and kept uncovered. |
|
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: shredded cheese in flip top 52 F. Shredded cheese at waitress station 52 F. Peppers portioned in flip top overstacked in holding well. Temperatures 49 F. CDI cheese iced while in coolers. Top layers of peppers pulled and taken back to walk-in for rapid cooling. Verification coolers are working properly within 10 days. Do not use prep coolers to store TCS foods until service has been performed. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 : Found penne cooling tightly covered in alarge volume. See # 18 above for corrective action. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Found containers stacked wet after cleaning. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
Yes |
4-501.11 Maintain equipment in good repair. Observed cutting boards stained and heavily scored. Repeat. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C: Observed most of the upper level spray ports in dish machine clogged with labels and food. Clean out the ports more frequently. |