|
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 build-up on the table mounted can opener. CDI- Removed to properly wash-rinse-sanitize.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
-Observed build-up on the ice chute at the drink station. Clean and sanitize as needed to prevent build-up. |
|
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 various items in the hot holding cabinet below 135 F. See temperature chart above for details. CDI- Foods that were in the cabinet longer than 4 hours voluntarily discarded. All other foods were removed and placed in the steamer, reheated to 165 F, then placed in the back up warmer in the kitchen. Warmer is on, but not properly holding foods at the proper temperature. |
|
21
|
0
|
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 on pan of black beans in the walk-in cooler not date marked. CDI- PIC discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle with bleach and water with no label. CDI- Bottle was labeled during the inspection. |
|
31
|
0
|
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 Observed pan with cooked peppers tightly covered in the walk-in cooler. Vent the pan to aid in rapid cooling. CDI- Pan was vented during the inspection. |
|
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 a pan with cinnamon sugar with no label. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed insert pans stacked wet. Allow to properly air dry after washing. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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. Observed loose coving strip a the counter /cabinet behind checkout register. Repair damaged coving. |