|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 0 pts - Onions rings read 130F . CDI- PIC placed product on time for when cooked. Will continue this process for items like onion rings and fries. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 - Repeat - Lettuce and tomatoes prepared today for salad bar read 47-48F. Melons prepared today read 48F. All items tightly covered by lid or wrap. CDI- All items vented. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Flour not labeled.
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf - repeat - Several sandwiches and some desserts not labeled. CDI - PIC moved product back. For cookies and rice crispy treats PIC has four labels. This process is temporarily acceptable until label machine is running as long as product remains with labels. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P - Repeat - Open food stored in heated section with no effective sneeze guard product should be moved back to ensure protection. CDI- Items moved back.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - 0 pts - Observed one box of fries on the floor. |
|
50
|
0
|
Sewage and waste water properly disposed |
No |
No
|
Yes |
5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P - Establishment has stated that they are having issues from the grease trap floor drain with back up. No back up noted today but observed PIC contacting maintenance. Discussed with PIC the importance of no sewage back up into the kitchen and that it is considered an imminent hazard. Will continue to follow with PIC until problem has been resolved. Observed outdoor canwash backed up although PIC states they use indoor canwash Discuss with school maintenance and repair canwash.
Verification required |
|
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. - 0pts - Minor cleaning needed in dry storage room. |