|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Observed exterior of pans collecting sticker residue. CDI - sent to dish area.
Observed can opener collecting residue.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
No |
No
|
No |
Observed 5 pans of bbq pork in oven reheating at 74 degrees after 4 hours. CDI - voluntarily discarded.
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
Repeat non-compliance: Observed beef roast on top of oven at 90 degrees, employee stated that roast was fully cooked and frozen, moved to thaw in refrigerator the day before and not complexly thawed and left on the oven to warm up around 1:30 min prior. CDI - voluntarily discarded.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
**Verification Required |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
Repeat non-compliance: Observed hummus made in tactility dated 8/2. Observed garlic in oil with no date made the previous day.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
**Verification Required |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat non-compliance: Observed several damaged cutting boards. Observed damaged gasket on beverage refrigerator in catering area on 2 door upright at the left bottom door.
4-501.11 Maintain equipment in good repair.
**Improvement from previous inspection |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed handsink faucets collecting residue at both hand sinks by main door.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
Observed trash collecting on right side of compactor on ground.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Observed floor tiles cracked in kitchen area, grout low and floor collecting water in grout lines and at damaged tiles.
Observed paper towel dispensers collecting residue at hand sinks by main door.
Observed dust collecting on ceiling tiles, lights and vents.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. |