|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Dish machine in the coffee station took multiple trials to reach a minimum temperature of 159.6. Dish machine in the back prep area reached 159 during a compliance check. VR. Have both of these dish machines serviced so that they are reading at least 160 degrees minimum in hot water sanitizer temperature. 0 points |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Small portioned cups of butter were cold holding in reach in 2 door at 52 degrees. Ham, turkey, vegan strips, lettuce cheese and other items in deli cold hold reach in unit were cold holding >45-50 degrees. CDI/Vr Out of temp foods were voluntarily discarded by PIC and cups of butter were chilled down to <41. Refrain from using damaged reach in unit for the storage of tcs foods until servicing is done. Will return in 10 days or less for another compliance check on this violation. REPEAT- 1.5 points . No escalation of points due to temperature control adequacy in all other areas checked. |
|
21
|
3
|
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 Observed whole rotisserie chicken, mashed potatoes and other foods on speed rack in walk in cooler containing inconsistent dates. Several foods in same walk in cooler that were said to be prepped yesterday were also lacking date marks. Date marks were missing on blanched fries that were blanched the previous day. REPEAT. Facility is required to do better with date marking moving forward or risk being placed on a risk control plan. - 3 points. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 Blanched fries were below 135 degrees but cooling at ambient air. CDI- Fries were immediately placed in blast chiller. -.5 points. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit .-Pf Metal stem thermometer was out of calibration by 12 degrees. CDI- Pic calibrated thermometer in ice water onsite. -.5 points. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored in the prep drawer with stickers still on them.0 points. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
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 in use utensils being stored in stand still water throughout back prep area. -.5 points. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Repair pitted floors observed throughout kitchen. Facility shall be smooth and easily cleanable. 0 points. |