|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed several dishes stacked as clean on rack with date mark sticker remaining.
CDI- Dishes returned to wash basin for re-w/r/s. (-3) |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed TCS foods in make-top (tomato sauce, ham, sausage) between 42F-45 in make-tops.
CDI- Items verified as last <41F just prior to opening at 10am. EHS allows rapid cooling of items in WIC. Fresh stock below 41F brought to replace TCS items above 41F in make-top. EHS notes this is the 4th consecutive inspection with TCS foods in make-top out of compliance for cold holding. See general comment. (-3) |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed sliced lettuce and deli meats in cold drawers without date mark.
CDI- EHS verifies package opening dates of yesterday. PIC voluntarily disposes of lettuce and date marks deli meats. (-0) |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
10 DAY VR.
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .
Observed probe thermometer onsite without batteries. Replace batteries and send photo verification to EHS within 10 days. (-0.5) |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
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 multiple used wiping cloths on prep tops in back kitchen without sanitizer bucket set up for their storage.
CDI- Quat sani-bucket made for storage of cloths. (-0) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT.
4-501.11 Maintain equipment in good repair.
Observed make-top with ambient temp of 44F and TCS foods not maintaining proper cold holding inside. EHS advises lowering of temp in unit and/or use of TPHC. (-1) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT.
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
Observed several pans for baking with severely encrusted grease residue over 10mm thick encasing them, including the food contact portion. Replace bakeware that cannot be cleaned and increase replacement frequency. (-1)
REPEAT.
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed black residue on shelving inside WIC and food debris inside lowboys. Clean or replace shelves at earliest opportunity. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings.
Observed several slats displaced on conveyor oven hood ventilation system, no longer able to function properly. Repair at earliest opportunity. Increased frequency of hood maintenance visits advised. (-0) |