|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed residue buildup on the inside of the ice machine. Have cleaned and sanitized. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 two large containers of sauerkraut in the walk in cooler that had been prepared in November. CDI-The product was discarded. |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility non-continuously cooking chicken at facility. Spoke to facility about this and provided the documentation for them to fill out for approval from the health department. Have filled out and email or immediately cook after searing 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 multiple items cooling in the walk in cooler with tightly covered lids, and grits and chicken on the a speed rack next to the ovens cooling. CDI-The grits was placed into the walk in freezer, and the chicken was placed into the oven. All of the products cooling in the walk in cooler were unwrapped to allow for proper heat transfer. |
|
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 two small black flies in the kitchen. Increase pest management. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed multiple boxes of single service items stored on the floor on the 2nd floor dry storage unit. Have picked up off of the ground. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in the cutting board on the flip top cooler. The facility will flip to board over to use the other side of the unit. When that becomes pitted as well, have the unit resurfaced or replaced. |
|
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. Observed buildup on the fan covers in the walk in cooler. Have cleaned. |