|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
. Observed multiple dishes stored as clean with dried food still on them. Recommend pre-scrubbing better and spot checking dishes after cleaning before storing them.
These were sent back to the dish pit to be rewashed.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed 3 TCS items on the line holding at >45F today- placed into walk in freezer where they fell to <40F during inspecition to correct.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Observed a degreasor bottle not labled today- labeled during inspection to correct.
Observed a strong clorox mixture in a sanitizer bucket today- diluted down so that it was labeled correctly.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed whole chicken that had just finished cooking being put on ice and left to cool.
Observed beef tongue that was raw and had risen to room temp. during prep and then was left to sit out- product must be acitvely cooled if it is not being worked with- tongue placed on shallower pans and placed into metal pans uncovered to cool.
Whole chickens were moved to the walk in freezer to quicken cooling.
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 |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
Observed wiping cloths stored in sanitizer that was too strong at >200ppm. Diluted down so that it was only 50-100ppm to correct.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Observed low grout on the tile floor throughout the kitchen.
Observed dust build up on ceiling and vents.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
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. |