|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed the ice bin sheild touching the ice with pink bacteria growth. CDI - The sheild was clean and sanitized.
**Equipment food contact surfaces and utensils shall be clean to sight and touch. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P Observed the center of lima beans prepared on 12/2 was 50F.
**Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F.
CDI - The lima beans were voluntarily discarded. |
|
21
|
1.50
|
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 several individually wrapped salads and sandwiches were not dated.
**Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs.
CDI - the items were discarded. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Observed a wet wiping cloth stored on a food service counter top.
**Hold in-use wiping cloths in sanitizer between uses. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C Observed the ceiling was moldy in the dish washing room.
**Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed an employee's bottle water was stored in the walk-in cooler next to food.
**Designate and use an area for the orderly storage of employees' clothing and possessions. |