|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed can opener blade with food debris. CDI: can opener taken to dish machine for washing. |
|
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 several items on serving lines below 135F including chicken tenders, potato wedges, and lasagna. CDI: All items were prepared no earlier than 8:45am and cook logs showed that food reached the proper cooking temperature. Food was being served within 20 minutes. Discussion with PIC about the importance of HH and those items that were being cooked for the next lunch were being cooked to a higher temperature and closer to the serving time. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cracked and damaged food containers throughout facility. CDI: Discussion with PIC to discard items after this lunch period. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids of dumpster not closed. CDI: PIC closed lids. |