|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine with 0ppm. A repair technician is being called. VERIFICATION REQUIRED. CDI- dishes will be washed in dish machine and sanitized in 3 comp sink until repairs are made. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed partially cooked hamburgers holding off to the side on the grill at 98F. Per PIC burgers are parcooked during peak operating time until an order is placed and burgers are finished based on order. Observed chicken wings in reach-in cooler that PIC states are parcooked as well. CDI-discussed non-continous cooking options with staff. EHS emailed non-continous cooking form to PIC. Burgers were 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 Observed lettuce filled above fill line at 58F in flip top cooler and coleslaw 63F on ice. CDI-lettuce and coleslaw placed in walk-in cooler to rapidly cool. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 Observed quinoa dated 6/1/2016 in the walk-in cooler. CDI-product discarded. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed burgers on menu cooked to order without consumer advisory. CDI-per PIC menu's are being reprinted tomorrow. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Observed large container of chili cooling tightly covered in the walk-in cooler at 107F after 1 1/2 hrs. CDI-chili placed in ice bath with ice wand. Chili cooled to 69 after 30 minutes. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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 bulk containers of dry spices not labeled as required. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths lying around on prep surfaces throughout the facility. |
|
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 dusty build up on exhaust and fan grates throughout kitchen. Observed hood in need of cleaning and missing filters. |