|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
-Observed the can opener soiled. CDI- Placed at the dish machine.
-Observed the splash area under the drink machine nozzles with drink and black buildup/residue. Clean. CDI- Educated staff.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed a pan of sausage at 80F. CDI- Discarded.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed a pan of potato salad tightly wrapped in the reachin cooler at 48F. CDI- Vented the plastic wrap and placed in the walkin cooler.
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 |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
Observed chicken thawing in the sink in 80F water. Thawing may be done properly in COLD water (70F and below), defrosted in the microwave, during the cooking process, or in the cooler/refrigerator. CDI- Educated and chicken was placed in the steamer to thaw.
3-501.13 Use approved thawing methods. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
Observed containers of food that were not labeled. The staff member that was asked did not know what one was. Label all hard to identify food items.
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
Observed several pans stacked wet. CDI- Rearranged pans.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed the walkin cooler floor lifting. Repair.
Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |