|
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 stuffed chicken roll hot held at 117F. CDI-unit was turned up and chicken was put in oven to reheat to 165F. Make sure unit holds foods at 135F or above, 2 other items had dropped in temp from the recorded time. Salmon at 135F . Gravy at 136F. |
|
21
|
1.50
|
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 turkey not date marked (no original packaging). Par cooked chicken without labeling or dating. CDI-turkey disposed of. Date marking and non-continuous cooking processes discussed. Non-continuous cooking handout provided to PIC. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
g3-501.13 Use approved thawing methods. Observed fish filets and chicken thawing in 82F water bath in 2 comp sink. Use an approved thawing method of cooling in refrigerator, under cold water <70F (running and draining), or as the cooking process. CDI-chicken put into walk-in and fish drained and cooling process continued under cold running water. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several wiping cloths sitting on counter/prep areas. Store wiping rags (that are clean) with sanitizer bottle. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed wet stacked dessert bowls. Observed clean pans/utensils stored on greasy shelving, plastic coating flaking on air drying shelves and very greasy fans blowing on clean items coming out of dishmachine. Observed splash onto clean dishes from chicken at prep sink. Protect clean dishes, may need to install splash guards or barriers at clean dish racks at prep sink and where next to a dirty dish rack. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cooking appliances with food build-up. Put on a more frequent cleaning schedule. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered - C Observed no covered receptacle in women's staff restroom. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed stained ceiling tiles in dry storage room. Replace ceiling tiles. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.110 Using Dressing Rooms and Lockers - C Observed clothing hanging on food storage rack. Designate area / lockers for employee personal use. |