|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain dish machine to sanitize at proper temprerature. Observed dish machine malfunctioning and not registering on temperature test strips, though digital temperature guage was meeting requirment. Have dish machine serviced to work properly. Will return ASAP to see that dish machine is repaired or facility may need to voluntarily close until it is repaired.4-602.11 Clean all food contact surfaces min. 4 hrs after first use. Observed pan of several dirty slicers that were left dirty since last night in salad bar area. CDI- Dirty items taken to dish for cleaning. |
|
15
|
0
|
Proper disposition of returned, previously served, reconditioned, and unsafe food |
Yes |
No
|
No |
3-701.11 Observed a few badly dented cans on can shelves. Be sure to separate damaged cans and return or discard. CDI- Cans separated for return. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Observed a few TCS foods placed in hot hold cabinet waiting to be re-heated, foods were 80 degrees. Reheat foods to 165 for hot holding within 2 hrs minimum, use reheating methods that will ensure foods can reach 165, hot hold cabinet should not be used for reheating purposes. CDI- Foods were within 2 hrs reheat time so they were reheated to 165 in steamer. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-510.16 Cold hold foods at 45 or below. Observed speed rack full of foods waiting to be re-heated left out at room temperature at 60 degrees. If un-able to work with the food be sure to keep the food under temperature control to minimize timefood is in the tempeature danger zone. CDI- Foods placed in walk in cooler to chill down until they can be re-heated. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Observed pizzas being held off temperature with TPHC methods but they were not being time marked per company TPHC procedure. Company TPHC procedure does not meet food code requirements. CDI- Pizzas properly time labeled, gave PIC copy of TPHC procedure to complete and keep on site for future inspections. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-203.12 Maintain thermometers in all cooler units. Observed raw meat lift top cooler and pizza cooler without thermometers. CDI- Thermometers placed in coolers. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment and utensils in good repair. Observed Hobart potato peeler in salad area with broken lid. Main hot hold cabinet on buffet has peeling and torn gaskets that need repair or replacing. Observed a number of peeling tongs in poor condition. Observed a number of containers and lids in poor condition. |
|
50
|
0
|
Sewage and waste water properly disposed |
No |
No
|
Yes |
5-402.13 Large floor drain in dish room is clogged and not conveying gray water. Must be repaired , will return ASAP to see that it is repaired. |