|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- EHS observed a fruit fly inside an enclosed wrapping dish of cantaloupe. CDI- The plate of melon was voluntarily discarded by an employee. |
|
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 REPEAT- Observed a speed rack of tightly covered items for the salad bar inside the walk through cooler. These items ranged between 50-53F. See temp chart for corresponding temps. CDI- Employee was instructed to uncover the items and get them into the walk to cool down. |
|
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 fruit flies throughout the facility. |
|
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. - REPEAT- Observed dusty fan covers in the walk in and prep area. Racks in the walk through cooler are need of cleaning do to food debris build up. Also observed the 2-comp prep sink with food residue build up and in need of cleaning. Clean items as often as needed to prevent build up. |
|
53
|
0
|
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 food debris build up in hard to reach areas. Hard to reach areas are located underneath or behind equipment on the floors and walls. These areas should be cleaned as often as needed to reduce and prevent build up. |