|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris accumulation on back side of deli slicer blade. PIC indicated the slicer was clean. CDI- item was recleaned during inspection.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P PIC indicated the pizza pie slicer wheels are cleaned once nightly. CDI- EHS instructed PIC to clean slicers every 4 hours they are in use.
4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed several wire baking trays used for sandwiches with large amounts of carbon buildup on them. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cooked spaghetti and penne in a reach in cooler between 46-48F at 1:40PM. PIC indicated the noodles were prepared on Monday but were rinsed off this morning around 9:15AM and were placed back into the cooler for storage. The noodles were stored in a high volume container >6 inches deep while covered. CDI- product discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ground beef, cooked green peppers, and shredded cheese cold holding above 41F (see chart). Some of these foods were also above 45F. CDI- items that were above 45F were transferred to another cooler for cooling; EHS instructed PIC to monitor coolers to ensure equipment can maintain foods at 41F and lower and to make repairs/adjustments as needed. |
|
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 no datemarkings on cooked green peppers or ground beef containers. CDI- products were dated. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using TPHC for pizza without written procedures. CDI- procedural template provided and filled out today. |
|
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 Observed pasta and penne cooling in high volume containers in a reach in cooler while covered. These items did not cool to required temperatures within the given time period. CDI- products discarded. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 employees working with food without hair restraints on. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed water damaged ceiling tiles above dish machine in the back of the kitchen. |