|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 122F or above. -P: Found pulled pork bbq in hot box at 122F. CDI- pork reheated in oven to 178F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Walk-in cooler is holding food at 43F. Food must be 41F. No deduction today as this is the facility's first inspection since holding temperature requirement changed to 41F. Future inspections that find TCS food at 41F or above will result in deductions for cold holding. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
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 stock with no date; vodka sauce no date; smoked turkey no date, 2 cartons of milk with no date mark; turkey no date mark; heavy cream no date; brie cheese no date; apples dated 2/14; brisket jus dated 2/17; deli turkey dated 1/29; goat cheese dated 1/26; roast beef dated 2/10; lasagna dated 2/26 but ingredients prepped 2/25; meat sauce dated 2/26 but ingredients prepped 2/25; sliced chicken dated 2/26 but cooked 2/25; all items with no dates or expired dates voluntarily discarded. Items mislabeled by one day allowed to back date with correct date of prep. Verification within 10 days. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 sandwiches cooling wrapped in plastic and in closed clam shells. sandwiches unwrapped and taken out of clam shells and placed on trays in freezer for cooling. Meat sauce cooling tightly sealed and wrapped in plastic. Packages unsealed and unwrapped for cooling in freezer. Pasta noodles tightly wrapped and sealed 60 F in walk-in cooler. Pasta unsealed unwrapped and spread on sheet pan in freezer for rapid cooling. Verification within 10 days |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices - PF: No quat test strips in facility. Verification within 10 days. |
|
47
|
1
|
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. Heavy build-up on shelves in coolers and in open kitchen; build-up on exterior surfaces of equipment. Facility in need of deep cleaning throughout. |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
Yes |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Handsink in kitchen with significant build-up on faucet knobs. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Floors and walls in need of deep cleaning. Wall attachments such as dispensers, caulking at sinks, with heavy buildup. |