|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
No Points Deducted Today:
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P
Observed a bag of cookies stored open/unprotected in the Country Kitchen. CDI- Discarded. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
-Repeat: 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf
Observed the dish machine used to sanitize eating utensils in Garden Path kitchen did not reach 180F. DO NOT USE UNTIL MACHINE IS REPAIRED.
*VERIFICATION VISIT WILL BE MADE WITHIN 10 DAY TO INSURE DISH MACHINE IS REACHING 180F.
-Observed plastic puree molds with heavy buildup and food residue stored in the dry storage area. CDI- Discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
-Observed cooked chicken at 98-100F sitting on the top of the oven. CDI- Placed in the freezer to cool immediately.
-Observed bags of lettuce on the counter at 60F. CDI- Discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 puree broccoli, eggs, and pasta at 69-104. All were tightly covered while in the cooling process. CDI- Vented and placed in the freezer. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
No Points Deducted Today:
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed employee with a beard and no beard guard. Provide. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed silver pans stacked wet. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat: 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
Observe several counter tops/edges with damaged/missing laminate, and was water damaged- Neighborhood kitchens. Repair counter surfaces |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
No Points Deducted Today:
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed black growth on the splash area of the Minute Maid drink dispenser. Clean.
Mr. Edward Szymanski present. Report emailed to edward.szymanski@brookdale.com |