|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
No Points Deducted: Observed the shield in the ice machine collecting black buildup. CDI- Put in the dish machine. Clean more frequently.
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 |
Observed packets of butter at 58-59F (box labeled keep refrigerated) stored on the drink/service table in the dining room. CDI- Educated and discarded.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
Observed some items labeled with today's date, but was prepared yesterday (per the PIC). Ensure food items are labeled and dated correctly and that EVERYONE is using the same process (date made vs use by date). CDI- Items were labeled correctly.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Observed items cooling tightly covered at 55-56F. CDI- Educated and items vented.
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 |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
No Points Deducted: Observed the gasket on the low reachin cooler in disrepair. Replace.
4-501.11 Maintain equipment in good repair. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
No Points Deducted: Observed the dish machine being used while the wash temp was less than 160F. CDI- Educated and ran the machine 3 time until it came up to the correct temp. All items washed before were rewashed.
4-501.15 Operate a warewashing machine in accordance with data plate. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
-Observed grease buildup on the sides of the cook line equipment as well as inside the fryer door. Clean.
-Observed the hood filters collecting dust.
-Observed the shelves with buildup and residue- walkin cooler, dish washing area (where the clean dishes are stored, etc.
-Observed the gasket on the low reachin cooler soiled all around. Clean.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |