|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the dish machine in the downstairs not dispensing sanitizer at the right concentration at 50ppm. VERIFICATION REQUIRED within 10 days to determine compliance. REPEAT.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer stored as clean with food residue underneath the sharpener and blade housing. CDI: Cleaned during inspection. |
|
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 shepherds pie filling in the steam well with cold spots reading 120F. CDI: PIC reheated shepherd's pie to 170F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 Observed pasta and cabbage exceeding the four day time and temperature parameters. Observed cut mixed greens in the reach in cooler that exceeded the seven day time and temperature parameter (09/20 prep date). CDI: PIC voluntarily discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 Observed cut and diced tomatoes in the sandwich prep top area that were 56F. Observed tuna salad in the prep top at 65F. CDI: PIC moved items into the reach in cooler for cooling. Tomatos dropped 6 degrees in 20 mins. Tuna salad dropped 7 degrees in 20 mins. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service items stored without sleeves in the sandwich prep area. |
|
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. Observed dust and grease buildup on shelving in main kitchen area. |
|
53
|
0
|
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 broken/missing floor tiles in dish machine area, as well as a hand sink in main kitchen in need of re-caulking to firmly secure to wall. |