|
14
|
3
|
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. Mold like build up on the inner ice chute of the large ice machine on the far left. repeat Cleaning is needed. |
|
31
|
0
|
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. Two bowls of salad that were prepared at the start of the inspection remained at 45F when checked for cooling. Same issue the macaroni and cheese and sliced ham. All other items cooling at approved rate. CDI- PIC Tres vented/ uncovered all to allow for rapid cooling. PIC also provided the cooling log that he maintains for both cooked and par- cooked foods. (0pts) |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Two employee's not wearing a hair restraint during preparation of foods/ cutting produce. Provide hair restraints (0pts) |
|
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. Box of single service trays and stack of wire single service tray holders stored on the floor near walk in cooler entry. All other single service items stored as required. (0pts) |
|
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. Much improvement noted in the cleaning of equipment from previous inspections. Some dried residue on hard to reach areas of the shelving and equipment. Continued cleaning is needed. repeat Continue working detailed cleaning. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. Caution should be used to minimize food exposure. Improvement noted from previous inspections. Dried residue and debris on lower portions of the walls and fixtures. Repeat. Continue working on detailed cleaning. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee beverages and food items stored co-mingled with facility items throughout. CDI- PIC removed all repeat |