|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
6-301.14 Post a handwash sign at each handsink. Men's restroom needs a handwash sign. CDI- sign given to facility. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P: Black build-up observed on interior of ice machine. Provide more frequent cleaning. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 two buckets of jus dated 10/13 and 10/21. Jus dated 10/21 was 42 F. Found eye round and ground beef not date marked. CDI- voluntarily discarded by PIC.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Observed cut greens, sliced tomatoes, fresh mozzarella not date marked. These items require date marking. CDI- allowed to date mark with date packages were opened. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 : Found cooling buckets of marinara in high volume and covered at 75 F. Cooling chart showed product was at 55 F one hour earlier. CDI- product broken down and placed in ice bath for rapid cooling. Product reached 48 F within 30 minutes with constant stirring. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food on floor of walk-in cooler. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
Yes |
4-501.11 Maintain equipment in good repair. Observed high temp dish machine wash temperaure rising at a rate of 10 F per 15 minutes in preparation for use. Maintain equipment in good repair and good working order. Return visit required to verify machine operating correctly. |