|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer said to have been cleaned today after use that had small amount of food debris on blade guard. Be sure slicers are properly cleaned, if slicer parts do not break down then be sure slicer is cleaned in-place with a 3 step process wash/ rinse/ and sanitize. Use proper brushes to clean hard to reach areas of slicer. CDI- Slicer re-cleaned. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked salmon from yesterday in walk in not date marked and grilled chicken with unknown date of prep in walk in. CDI- Salmon date marked and chicken voluntarily disposed of. Observed diced chicken pulled from freezer 5 days ago that did not have a date of thaw put on the food to track the 7 day refrigeration shelf life. CDI- Chicken date marked. Observed tuna salad, chicken salad, and quinoa in sandwich station make table made more than 24 hrs ago that were not date marked. CDI- PIC date marked these foods for their date of prep. |
|
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 a few instances of foods actively cooling without proper cooling methods. Observed beef brisket cooling as a whole brisket in walk in cooler, portion of meat too thick to quickly cool. Observed tomato base sauce cooling in deep pan, barely vented. CDI- These items were both reheated above 165 for lunch service. Points not doubled as foods were to be reheated before cooling was complete. Gave PIC option also to hot hold items that will not require cooling before being used for lunch service. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
4-301.14 Ventilation Hood Systems, Adequacy - C Ventilation hood systems and devices shall prevent grease or condensation from collecting on EQUIPMENT, walls, and ceilings. Observed meats being cooked from a raw state on induction plug in burners not under a hood or other proper ventilation. PIC said they will no longer use the induction burners for cooking raw meats and will cook them under the hood on the cook line. |