|
14
|
1.50
|
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 REPEAT- Observed two produce dicers soiled with food debris and stored clean. CDI- PIC moved items to dish pit area to be cleaned.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed cookline sanitizer at 50PPM QUAT. CDI- Employee brought sanitizer to 200PPM QUAT. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 REPEAT- Observed blanched fries cooling on a speed rack at 73F. CDI- PIC moved fries to the walk in to quickly cool since the time had only been an hour since they were cooked. The cooling process must be an active process. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed several squeeze bottels on the cookline not labeled. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. REPEAT- Observed nats throughout the facility. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.- Observed sanitizer bucket on cookline with visible debris. Employee changed the sanitizer out. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -Observed several cutting boards in need of resurfacing or replacing due to deep cuts and grooves. |
|
47
|
0.50
|
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. -REPEAT- Observed walk in and reach in fan covers with dust build up. There is also food debris build up in the gaskets of prep line equipment. Also observed cleaning needed on the cook line do to grease build up. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 floors and walls in hard to reach areas in need of cleaning due to food debris and dirt build up. Hard to reach areas include behind and underneath equipment. |