|
14
|
0
|
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 - 0 pts- Two tongs, 1 ice cream scoop, two components of ground beef equipment, one component of mixer observed soiled. PIC states that equipment is no longer used. Recommend to wash, rinse, and sanitize and store in a location where equipment will remain clean. CDI- Items were rewashed. |
|
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 - Kale stored in pasta reach in read 52F. CDI- Kale was voluntarily discarded. |
|
21
|
1.50
|
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 - Kale prepared on 4/22/2015 was not date marked. CDI- Kale was discarded.
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 - A pan of ground beef dated for 4/14/15 should of been discarded on 4/17/15. CDI- Item was discarded. Turkey and bean salad containers are being dated for 7 days but read a temperature of 43F. CDI- All items were dated for 4 days. Ensure that food items reading 42-45F are dated for only 4 days and items 41F or below for 7 with day of preparation counting as day 1. |
|
27
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf - Repeat - Establishment is not maintaining a proper probe thermometer calibration log. Temperature of delivered cheeses are not being documented on invoices. Cheeses are being date marked for 30+ days. All cheeses dated from 1/18/15-3/18/15 were voluntarily discarded. PIC is aware that HACCP plan states 30 days of dating.
3-502.11 Obtain a Variance for specialized processes.-Pf - Establishment is currently using ROP for all pizzas on display. Currently all forms have been submit to the state and are awaiting a decision. A verification is required within 10 day. Recommend to contact the state for more information. |
|
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. - 0 pts - Shelving is beginning to oxidize. Consider replacing in future. |
|
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. - 0 pts - Cleaning needed on shelving throughout establishment. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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..- 0 pts - Cleaning needed behind equipment. Clean to remove food debris. |