|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. Observed raw beef stored over lettuce and ready-to-eat pork. CDI by rearranging storage order of foods. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris on meat saw blade and housing compartment. CDI by wash,rinse, sanitize. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef dish in display warmer < 135F. CDI by reheat to 165F for 15 seconds.
Observed rice stored in prep area off of temperature control. CDI by voluntary discard. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed beans in walk-in cooler (prepared yesterday per PIC) > 45F. CDI by voluntary discard by PIC. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
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 beans in walk-in cooler without date mark. Observed open package of deli ham in meat market area without date mark. CDI by date marking. |
|
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 Observed large pan of pinto beans in walk-in cooler stored in thick layer inside pan. Use shallow pans when cooling. CDI - voluntary discard. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
Yes |
.6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several cockraoches in kitchen and meat market area. VR visit required within 10 days.
PIC must contact pest control professional for treatment. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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.
observed floors in need of better cleaning. observed items stored on the floor that is limiting cleaning. |