|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations. -P Facility did not have chemical sanitize concentrate attached to the dish machine today. VR required to ensure dish machine is functional.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a deli slicer stored clean with visible food debris accumulation on the back side of the blade and a thermometer with debris accumulation on it while not in use. CDI- items were recleaned. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
Yes
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed the facility using non-continuous cooking for proteins (salmon and chicken) without written procedures on site. The salmon and chicken were stored appropriately to prevent contamination but were not labeled to indicate they were not cooked. CDI- raw proteins were labeled accordingly; procedures were provided and filled out. |
|
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 'hot pickled' onions made in-house with a datemark from 11/6. CDI- product was discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one spray bottle of chlorine sanitizer with concentration greater than 200ppm (test strip turned immediately white in color). CDI- bottle was emptied and refilled to proper concentration. |
|
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 cooked potatoes in cream sauce at 77F at 10:30AM drop to 72F by 11:00AM. CDI- product was transferred to walk in freezer for rapid cooling. |
|
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 flies on ceiling inside warewashing room. |
|
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 debris accumulation on shelving inside the walk in cooler. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee coat stored on a prep. counter in the kitchen. |