|
14
|
0
|
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 - 0pts - Observed slicer with minor debris. Ensure items are properly cleaned. Recommend to cover slicer after cleaned. CDI- Properly cleaned. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Chicken breast being par-cooked. CDI- Determined par -cooking during inspection. Chicken was fully cooked immediately after to ensure compliance. Reached 169F. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P -0pt - Observed chicken prepped at ambient temperatures placed in freezer tightly covered. Observed a 0 degree drop after 20 minutes. Ensure that product is properly vented, placed in a location that will facilitate cooling, and stirred if needed. CDI vented |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
22 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Repeat - Observed no items marked with time upon arrival including breakfast sandwiches. CDI - Corrected to ensure that time is labeled for all products on time. |
|
35
|
2
|
Food properly labeled: original container |
Yes |
Yes
|
No |
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 - Observed packaged salads and sandwiches not labeled. CDI - Labeled during inspection.
Ensure labeling occurs for all grab and go foods. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0pts - Observed two buckets with cloth towels in soapy water. After cleaning ensure towel is removed from water. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
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. 0 pts - Cleaning needed on walls behind 3 compartment sink. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensit. y-Lighting - C - Repeat - Light shield missing in walk in freezer. |