|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
REPEAT
4-601.11(A)
Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal containers stored clean with large amounts of old food debris stuck to surfaces. CDI containers pulled and placed into dirty dish pit to be properly washed, rinsed and sanitized.
(violation will require CCP if violation persist) |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) 3-501.14(A)
Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed large containers (2) of mac n cheese placed into walk-in cooler the night before inspection. Mac n cheese measuring 53F at time of inspection. Cooling process failed to reached required temperatures in the required timeframe. CDI management discarded mac n cheese; education provided for proper ways to rapid cool products. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
NO POINTS DEDUCTED
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous amounts of mice droppings on floor of dry storage room; pest treatment has been conducted. Remove droppings to observe if mice are still active in this location. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A)
Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in dirty bins that need to stay in wash rotation. |