|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink residue build up inside of ice machine. Observed residue build up inside of soda nozzle. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed chicken soup reheated to 118F. CDI, chicken soup was reheated to 182F to be held for hot holding. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 pork lion cooling from night previous in reach in cooler temping at 47F. CDI, PIC voluntarily discarded pork lion. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed a few TCS foods cold holding above 41F. Per State Cold Holding Memo first inspection of 2019 zero points are to be taken for TCS foods found cold holding between 42-45F. CDI, EHS educated PIC on new cold holding requirement and facility understands the expectation henceforth. TCS foods cold holding between 42-45F were date marked for 4 days. |
|
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 several containers of prepared salads cooling in reach in cooler tightly covered with lids. CDI, lids vented to allow salad to rapidly chill. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris inside of microwave. Observed a large cooker stored next to steamer with food debris on the outside of the equipment. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed large hole on the bottom of dumpster. |