|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Pink mold like build up on shield of smaller ice machine. Repeat. Cleaning is needed. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. One small pan of pasta of the seven in the warmer unit is the express room, not under temperature. CDI- PIC Matthew Flory had pan of pasta reheated. (0pts) |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Pans of cooked chicken and cooked pork roast in walk in cooler not marked. PIC advised all prepared yesterday and cooled to be served today and tomorrow. Large container of feta cheese opened with no marking. PIC advised that also opened yesterday or the day before. CDI- Cooked meats were labeled, container of cheese voluntarily discarded. repeat |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 Container of pimento cheese blend cooling in salad prep cooler double wrapped and stacked, pan of cooked shrimp cooling in walk in cooler double wrapped and stacked. Neither product cooling at an approved rate. See chart. CDI- All methods corrected. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. More than three boxes of potatoes stored on the walk in cooler floor. CDI- PIC had employee start on storage/ relocation of items. Repeat |
|
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. Single service trays on one rack not inverted/ protected during storage. CDI- PIC corrected storage. (0pts) All other items storage as required. |
|
47
|
0.50
|
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. Dried debris on lower shelving and doors of units. Some improvement noted from previous inspection. Continue to work on cleaning. Repeat |