|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed build up around the blade of the slicer. Observed untensils and miscanllaneuos items stored as clean in a soiled bin. CDI-Items in bin moved to 3 compartment sink. PIC cleaned slicer. |
|
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-Observe whole chicken (120F) stored in display case holding below 135F. Observed lasagna (120F) , pork (118F) , and beef (127F) stored in the hot cabinet holding below 135F as well. PIC reheated all items to 165F and above. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF-Observed salami, cheese, turkey, ham, and other open items without date marks in the cold hold display case. PIC date marked ALL items. CDI.**No points taken considering all other food items were date mark, except the deli display case. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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-Observed chicken and beans that was prep this morning around 10am per PIC, cooling tightly covered in the walk in cooler. CDI-PIC uncovered items and allowed them to cool properly. EHS educated and suggested better ways of cooling. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.-Observed a bucket holding hot sauce and a box of cut pork stored on the floor in the walk in. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.Observed bowls being used to scoop rice. REPEAT! |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.-Observed broken floor times throughout the kitchen area. PIC has someone coming in tonight to have them repaired. **No points taken. |