|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed build up on soda nozzle at the soda dispenser. CDI - advised to pull soda nozzle and send through a cleaning procedure. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken fingers out of temperature. CDI - advised to reheat and keep the product hot above 135F. Advised to use thermometers more often. Provided lid to the product to hold in the heat for the unit. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple products out of temperature. Refer to temperature chart. CDI - advised to fully submerge product in ice if holding in ice bath. EHS turned cold holding unit down to a colder temperature. Advsied to cool product quickly and hold at 45F or less. Use thermometers more often. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed pork labeled 5.1.17; product held over by 4 days because the product is not 41F or below. CDI - advised to discard. Educated about date marking criteria. First day of preparation is day 1. Hold product at 42-45F for 4 days. Hold product at 41F and below for 7 days. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed heat treated sausage cooling in refrigerator with plastic wrap tightly covering product. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15(B) Maintain a plumbing system in good repair. Observed the p-trap to handsink leaking. Advised to fix. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash can next to the handsink. CDI - PIC provided trash can. |
|
53
|
0.50
|
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 wall in disrepair next to the sandwich prep unit.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed dust build up in kitchen above prep area. Advised to keep clean. |