|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer at 0 ppm. CDI sanitizer was filled to proper concentration. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed creamer that stated keep refrigerated holding without temperature control at drive thru area. Observed cheese, lettuce and salad holding above 45F in cold holding unit. PIC stated salad was prepared last night. Salad was discarded. PIC stated cheese and lettuce were placed in prep reach-in cooler this morning. Items moved to walk-in to cool. Verification required on 11/26 to ensure cooler is operating properly. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed country ham thawing at room temperature. CDI ham was placed in walk-in cooler to thaw. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed prep reach-in cooler without ambient thermometer. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed prep reach-in cooler lid in disrepair. Observed split gasket on reach-in freezer. Observed rusted and peeling shelves in equipment throughout facility.4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed scored cutting board on prep line. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed facility using QAC based sanitizer but could not provide test strips. |
|
47
|
0.50
|
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 non-FCS of equipment with buildup, includes fans. Observed shelves and around fan exhausted in walk-in cooler with microbal growth. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed nonshatter resistant bulbs in large reach-in cooler and freezer.6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed intake in dry storage/dish area with dust buildup. |