|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed rotisserie chicken oven mits, used to grab chicken accumulating heavy soil on rack. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed pizza and wings cold held on bottom shelf of display unit between 43-45 degrees F. CDI, items relocated to cool in walk in cooler to rapidly cool. Repeat. EHS recommended to calibration and monitoring to ensure all units calibrated to store TCS foods at 41 degrees F and below. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 - Observed open container of sausage with date of preparation of 10/31, open bag of pepperoni not date marked, open package of roast beef and turkey not date marked. Observed open package of bologna with pack date of 10/28. CDI, foods voluntarily discarded by PIC. Repeat. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in facility near warewashing sink. |
|
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 clean bowls being wet stacked on storage rack. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food debris / soil accumulating on shelving and door tracks. Repeat. |