|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
REPEAT: Observed employee's drink stored open on the prep table by the open bread and cutting board. CDI (corrected during inspection). Placed in designated area.
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.
Observed open bags of food in the main kitchen and in the MC kitchenette. CDI- Wrapped up. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
-Observed food debris on pans that were stored as clean. CDI- Placed in the sink to be washed.
-Observed buildup on the nozzles of the drink machines. Clean.
(Points not increased due to improvement). |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
No Points Deducted:
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 a turkey breast in a pan still wrapped in the foil and covered with plastic wrap in the walkin cooler at 50F. Breast was made yesterday. 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 cut melons at 55-57F sitting on top of ice on the cook line & milk at 51F sitting on top of ice on a push cart . CDI- Discarded and informed the cook of how to properly use an ice bath.
-Observed milk at 52F in the MC refrigerator. CDI- Discarded. |
|
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 open packs of hot dogs and turkey meat and roast not labeled in the walkin cooler. CDI- Discarded. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
No Points Deducted:
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed buildup on the shelves & fan cover in the walkin cooler. Clean. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
No Points Deducted:
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Observed the threshold piece not secure and sliding around on the floor inside of the walkin cooler. Repair. |