|
14
|
1.50
|
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 - Repeat - Slicer observed with build up. Slicer not being properly washed, rinsed, and sanitized. Only using sanitizer. Observed soiled equipment in storage that is not in use. Properly clean equipment and wrap if not going to be used. CDI - Properly cleaned during inspection. |
|
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 - 0 pts - Observed sandwiches, tomatoes, and cheese reading 51-55F. CDI - Items voluntarily discarded. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 - Repeat - Time stamp missing on salad station and portioned butter. CDI - Placed.
Times shall be placed on product immediately after they are removed from refrigeration. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed smoked salmon reading ready to eat but not fully cooked. If product is not fully cooked a consumer advisory will be needed on all menus. Observed items on gluten free menus missing disclosure and reminder.
Verification required by 8/25 |
|
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 - 0 pts - Observed noodles being portioned without fully cooling down. Ensure that product is properly monitored before placing in bags and tightly covering. Observed lettuce on make top unit cooling. CDI -Will place in cooler vented. Lettuce placed in cooler. |
|
47
|
0
|
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. - .0 pts - Observed cleaning needed on shelving in dry storage, walk in cooler, and outdoor cooler. Observed cleaning needed on lower portions of prep tables and legs of tables. |