|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
-Observed a sheet cake stored uncovered on top of the oven.
-Observed an urn with tea in it stored uncovered.
*Protect all foods. CDI- Covered.
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat Non-Compliance: Observed old food residue on the slicer.
Observed soiled thermometers (probe and base). Clean after temping each food item.
CDI- Items cleaned
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat Non-Compliance: Observed the Whipped Spread labeled as 'Keep Refrigerated' at 74F. In a basket in the service area as well as on the dinning room tables. CDI- Discarded
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed beef (91F) and mushrooms (52F) stored tightly covered in the walkin cooler- dated for today. CDI- Provided a vent.
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 |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
-Observed the silver plate covers stacked wet.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
-Observed silver pans stored stacked by the 2 compartment prep sink. There was water running on the thawing chicken and splashing onto the pans. CDI- Informed the PIC to wash, rinse, and sanitize the pans, and do not store them there if sinks are being used.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
-Repeat Non-Compliance: Observed residue and debris collected along the back side (near the steam wells) and under the long cutting board on the service line.
-Observed the cabinets in the drink area (in the dining room) collecting tea/coffee spills/residue. Clean.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |