|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage on dish machine drain board. Relocated. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-703.11 Hot Water and Chemical-Methods - P Dish machine is not properly sanitizing. The wash and rinse temperatures are not meeting machine parameters. Disc thermometer showed the plate temp at 152F after repeated attempts. Verification required to ensure proper hot water sanitization. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - Observed bbq chicken at 128F in hot box. These had been out for the employee meal and were not going to be used for kids. They were discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 cut tomatoes not date marked. Discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. -Pf
Observed spray bottle of bleach labeled as sanitizer. It was discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 small containers of salads prepared and container closed in the reach-in coolers. These temped at 45F-49F. Advised manager to open the containers to aid in air flow around the product. They came down to 42F with 10 more minutes to go in one unit and the other was placed in the freezer before use on TPHC. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bucket of sanitizer with towel below required levels. It was discarded. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handle down in granola. Scoop was removed. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed large amounts of cardboard boxes stored in a side room outside. |