|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Upon arrival PIC Dylan and head chef Brent advised that service personnel were on the way to repair the walk in cooler that had been down for about 2 hours or less. At that time, repair personnel arrived to work on cooler issue. Walk in cooler was still not operating effectively by the end of inspection, all TCS foods were removed and placed in other walk in units for rapid cooling. Return visit by 8/3/17 to check for repair of walk in cooler. PIC to use other walk in units and upright coolers until repair completed. Food items in front deli case not under temperature control. CDI- Food items allowed to cool. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
No |
3-502.11 Obtain a Variance for specialized processes.-Pf. Facility has product assessment for shelf stability of marinara and pomodoro sauce. Directive received from state personnel that facility will need to re-submit documentation with new application process as previous allowance can not be validated at this point. CDI- Variance/ HACCP application provided and explained to PIC today. (0pts) REPEAT |
|
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 Pan of meat sauce in walk in freezer not cooling at approved rate although ice wand in place. CDI- Pan uncovered/ portioned. All other items cooling at approved rate. (0pts) 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. Three small containers of salt and pepper in use, but not labeled. Label all. (0pts) |
|
47
|
0.50
|
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. Dried residue and label residue on the exteriors of containers stored as clean. Some dried debris on storage shelving. Cleaning is needed. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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. Some damage to walls and ceilings, some dust/ debris observed. More progess noted from previous inspection. PIC also pointed out areas of repair today. Continue to work on repairs and cleaning. REPEAT |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee closed beverage stored on commercially packaged dry cans. CDI- PIC removed. |