|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the cutting board at the cook line and on the ice scoop. CDI - These items taken for cleaning at the dish machine. -1.5- |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed refried beans higher than the fill line hot holding as low as 122F. CDI - PIC split these into 2 pans and stirred to evenly distribute the heat. PIC educated about staying below the fill line for maintaining holding temperatures. -1.5- |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Observed tightly snapped on lid on container of cut tomatoes cooling in walk in. -1-REPEAT |
|
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 shakers of spices over the cook line without label. -0- |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths used for cleaning task around the waist of food employees. -0- |
|
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 cutting board at the prep line with deep gouges.
4-501.11 Maintain equipment in good repair. Observed handles pitting on flip top of prep unit and on reach in handle. -0- |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the light fixtures in the hood and on the housing of the thermometer. -0- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceiling shall be nonabsorbent. Observed absorbent ceiling tiles in the restrooms. -0- |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed three of five lights blown under hood at cook line. -0- |