|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Repeat - One handsinks did not have paper towel. CDI- Paper towels provided. |
|
18
|
0
|
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 - 0 pts - Mac and cheese read 57F and was prepared previously. CDI- Product discarded |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Cut melons and yogurt on hot bar, pan of whole chickens, cheeses, and catering case in walk in cooler were out of temperature. CDI- All product placed in blast chiller. |
|
21
|
1.50
|
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 - Turkey, tofu, mac and cheese, deli meats, and other product was not properly labeled. CDI- PIC properly labeled products and discarded others.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Chicken salad (12/27), chicken (12/23), and other product labeled out of 7 day compliance. CDI- product discarded. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf - Sushi variance states that sushi rice shall be maintained in establishment for 24hours only. Food employee states that they have always been allowed to maintain sushi for 48hours and have labeled sushi for 48 hours. Upon further investigation supervisor states that the general rule of thumb is 24 hrs but they have been allowed to maintain the rice for 48 hours during special holidays. Until this has been approved by the state through an amended variance sushi company shall abide by approved variance received by the state. CDI- All rice relabeled to proper date. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. - 0pts - Pizza cooler drawers reading product at 57-60F. CDI- Cheeses were voluntarily discarded. Non-TCS foods left in unit. All other product prepared today within 4 hours placed in blast chiller for rapid cooling. Do not use unit until it is properly repaired. // Repair gaskets throughout.
4-502.11(A) Maintain utensils in good repair. - 0 pts - Observed some cutting boards in need of replace/replane. |
|
53
|
0.50
|
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. - Repeat - Floors sealant throughout is missing. Repair. |