|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up in the ice machine chute. REPEAT. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
Yes |
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 41F. -P Observed turkey made as EHS walked in 12:10, PIC put in stand up cooler. Turkey was 52F, cooeld down to 50F in 30mins. Not appropiate cooling rate (.06). CDI-PIC moved to freezer, EHS explained when items are heavily wrapped they need to be cooled in the freezer if they are not left open. VR REQUIRED 11/3/2020. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes in prep top at 47 F and lettuce in reach-in at 44 F. CDI- PIC moved tomatoes and lettuce to freezer. REPEAT |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-302.11 Maintenance-Fingernails - PF Observed two food employees with long fingernails. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed broken gasket on reach in. Ice is building up on the pipes in the WIF, and the walls. REPEAT. |