|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw chicken in the chicken walk in at temperatures above 45F. Condenser of the unit was froze over, repair technician was called during inspection was was able to fix the unit. Items in the unit were moved to the freezer/secondary walk in until the walk in was back in service. EHS verified that cooler was in working order before food was placed back into the unit. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
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 no cheese containers being datemarked in the facility. PIC stated that they were opened yesterday. Date the cheese items when the original factory seal is broken. CDI by PIC dating the cheese |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed blanched fries not timestamped at beginning of inspection. CDI by PIC timestamping the fries with the time they were removed from cooking.98 |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored outside of sanitizer buckets and on prep surfaces throughout the establishment. |
|
42
|
0
|
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. Observed pots hanging over the dish area with water pooled in them. Insure equipment is stored so that it is capable of drying after it is washed/rinsed/sanitized. CDI by EHS emptying water and stacking so that the pots could dry. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris on the non-food contact surfaces of multiple pots and pans in the establishment. |