|
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 cheese grater with residue on the blades. PIC stated that the grater had not been used today and he was unsure of when it was last used. CDI-PIC instructed employee to clean the grater. REPEAT |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed chicken tenders in the customer self service display at `10:00 am that were at a temperature of 47F. PIC stated that tenders were packaged this morning at 6:30am. Tenders were relocated to freezer and temped again at 10:30am where the final temperature was 44F. CDI-PIC discarded the chicken. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 provolone cheese cut this morning and was put in the flip top in high stacks out of lidded container. CDI-PIC placed the cheese in smaller stacks and put it into the walk in to cool. Observed chicken tenders tightly packed into lidded sealed container and placed directly into display cooler. Do not seal food into packages and place into display coolers until fully cooled. Use methods that allow foods to cool quickly. REPEAT |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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 containers of what seemed to be oregano, oil, vinegar etc at the sandwich station that did not have labels on them. PIC instructed to label containers that are not easily identified. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed non food contact surface of meat and cheese slicer that had a build up of food residue on the outside. There was black buildup and food residue in non food crevices of slicer. Observed food residue in the corners of the doors of the cheese and meat display. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. observed leak from pipe under the 3-comp sink. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 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. Observed the floors under the fryer to have build up of food and grease residue. |