|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Observed carton of eggs over RTE food (butter). CDI- eggs moved to lower shelf. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build-up on interiors of two ice machines.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed can opener soiled. CDI- moved to cleaning process. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P : Observed par-cooked chicken cooling properly in walk-in. CDI- went over procedures with PIC and approved on site. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P: Observed pork cooked and cooled previous day at 118 F after two hours of being in hot box. CDI- PIC discarded food voluntarily. |
|
21
|
1.50
|
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: Found many food items requiring date marking in walk-in cooler at 43 F but beyond the four day maximum holding time for the control of Listeria monocytogenes. PIC voluntarily discarded all. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned pans being stored in shopping cart that had not been cleaned. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed high temp dish machine not in operation due to continual blowing of fuses. This is the second straight inspection where dish machine was found to be out of operation. Due to size of facility and volume of production, a properly operating dish machine is essential. Failure to provide adequate cleaning equipment may result in a requirement to replace equipment. |
|
47
|
0.50
|
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 significant food build-up on shelfs of walk-in cooler and shelves at dish pit. Mounted plate on tabletop for holding can opened soiled. Can opener holder soiled. |