|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed mgrs. knowledgeable of health policy but no written policy available for employees. CDI- Gave PIC copy of food code heatlh policy to review and have signed by employees. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish and raw lobster tails stored in refrigerator above RTE pies and other cooked foods. CDI- Raw foods moved below RTE foods. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine only reaching 135 on final rinse, not registering on high temp test strip. Need to repair dish machine ASAP to properly sanitize. CDI- PIC called for repair and filled 3 comp sink with sanitizer for all dishes to be manually sanitized until machine is fixed. Will follow up to see that machine is repaired.4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed can opener not used today that was left dirty since last use. In use food contact utensils should be cleaned min. 4 hrs after first use. CDI- Can opener re-cleaned. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Observed a few pieces of chicken pulled from oven to be finished on grill observed at 145 degrees in the center after final cooking. CDI- Chicken placed back onto grill to reach 165 final cook temperature for 15 seconds min. through all parts of chicken. Worker instructed to use thermometer and verify final cook temperatures are being met. |
|
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 a rack full of TCS foods: roasts, corn, carrots, etc. awaiting reheating that had been left out at room temperature appox. over an hour, foods observed at 65 degrees. Need to minimize time food remains in temperature danger zone by only taking out food to be worked with immediately leaving the rest of the foods under temperature control until needed. CDI- Foods placed back into walk in cooler to chill until needed for reheating. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in raw meat flip top cooler at soup and salad station. CDI- Thermometer placed in cooler. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment and utensils in good repair. Observed large Hobart potato peeler machine with broken top, needsrepair or replacing to ensure broken pieces cannot fall into food. Observed a few broken lids of pans, need to dispose and replace. |
|
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. Need to clean the outsides and door hinges of ovens and hot holding units on the reheating/cooking line of food and grease build up. |