|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on prep table. CDI - Drink was relocated to below the prep table. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed sliced tomatoes, diced tomatoes and shredded lettuce above 41F. These foods were prepped this morning at around 11AM. CDI - PIC placed tomatoes and lettuce in the walk in cooler to cool rapidly to 41F or below. Discussion on properly cooling prior to placing TCS foods into service/into the prep top units. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 cooked ribs in walk in cooler on speed racks without date marking, PIC stated ribs were made yesterday CDI - Ribs were properly date marked.-REPEAT- Improvement was seen during the inspection today, kept at half demerits. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed a leak at the pizza prep unit. Repair and maintain |
|
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 the wall behind the potato/fry slicer accumulating dust and food debris. |