|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Pink and black mold like build up on the ice shield of large ice bin in the back prep kitchen. Some build up on the back portion of the ice shield of one of the bar ice bins also. Cleaning is needed. PIC Chef Jarrod Warren advised will have cleaned. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Bagged collard greens at 46F; Bechamel sauce at 45F; Quinoa 44F, macaroni and cheese 46F; sliced cheesed portioned and wrapped for use 47F in prepared foods walk in cooler, reach in cooler, and prep cooler. CDI- Foods were separated, unstacked/ uncovered in cooling units to allow for rapid cooling. |
|
21
|
0
|
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. Sliced tomatoes and carmelized onion in prep cooler on the line not date marked. CDI- PIC had items labeled with date of preparation (8/5). (0pts) |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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. Pasta cooling on speed racks, shredded cheese in large bins covered and stacked, and cooked broccoli not cooling at approved rate. CDI- PIC had all methods corrected to allow for adequate air flow and rapid cooling. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Fly and fruit fly observed at back kitchen prep area. PIC advised of ongoing pest management. Continue routine pest management. (0pts) |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Stacks of single service to- go containers, filters, and containers not protected during storage. CDI- PIC corrected storage. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Water pooling in the bottom of the prep cooler next to the fryer. (0pts) |