|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up inside ice machine; build up on metal pans stored as clean. CDI - Pans sent to dish area fro processing; clean ice machine. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Chicken drumstick cooked to 159F. CDI - Chicken dropped back into oil and finished cooking at 187F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Raw burger, raw steak, and raw beef teriyaki kabob holding above 45F in low prep cooler. CDI - All TCS foods discarded. Cooler could not be adjusted to hold temp (ambient air temp 50F). VR - Will return within 10 days. |
|
31
|
1
|
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 Cooked shrimp and cooked pork placed in flip top cooler to cool. CDI - Relocated to walk in cooler for rapid cool down. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked and one knife stored with blade between prep cooler and table. CDI - All sent to dish area for processing. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Chipping paint on walk in cooler shelves. Improvement noted form last inspection. Also, observed split gaskets on reach in coolers and low prep coolers. Replace all as needed. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and debris from
walk in cooler shelves, inside reach in cooler, wire shelving by rice warmers, and cooler gaskets throughout. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. Repair broken floor tiles in walk in freezer. 6-502.12 Floors, walls, ceilings including the
attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to
minimize food exposure. Clean floors under shelves in walk in cooler. |