|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed 3 containers of cooked chicken and one of beef above 45F in the prep unit. PIC stated they were placed in the prep unit last night after being shaved off of the shawarma. CDI - explained proper cooling time and procedures. All containers were voluntarily discarded. |
|
41
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
Repeat violation 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed 2 tong handles down in the salad in the reach in cooler and a spoon handle down in the oregano. CDI - items were removed. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed cups, plates and containers stacked wet. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat violation 4-501.11 Maintain equipment in good repair. - Observed rusty shelves in the walk in cooler and dry storage. Replace/resurface shelves; do not spray paint.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a Haier freezer labeled "household freezer" by the dry storage. Remove and replace with a NSF or ANSI approved one. |
|
47
|
0.50
|
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 cleaning needed on prep unit shelves and the dry storage shelves. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General comment 6-501.12 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. - Observed very dusty ceiling vents throughout the facility. Clean vents. |