|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
No Points Deducted:
Observed apples stored unwrapped on the grab & go front service line. CDI- Explained to the employees, the apples must be individually wrapped to prevent contamination. Apples were removed from the service line.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
Observed the rinse cycle on the dish machine only reaching 153F. Must be a minimum of 180F. Stopped using the unit during the inspection.
Must provide a repair if the unit is to be used. *Do not use the dish machine until it has been repaired. Wash, Rinse, and Sanitize all dishes in the three compartment sink until the unit is repaired. *VERIFICATION VISIT WILL BE DONE WITHIN 10 DAYS.
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed rice, ham, and chicken in the walkin cooler above 41F (temps are in the temp chart). CDI- Rice discarded, ham & chicken vented.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed two pans of pork dated 8/18. CDI- Discarded.
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 |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed chicken and ham cooling from today stored tightly wrapped above 41F. CDI- Vented items and explained proper cooling methods with the PIC.
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 |