|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Pink mold like build up on interior upper ice chute of large ice bin. CDI- Mr. Moore and chef Andre McBryde had cleaned. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Pan of cooked hamburgers, two pans of cooked rice, and pan of pasta stored in the main walk in cooler and one pan of baked beans in the secondary walk in cooler not marked per rule requirement. Mr. Moore advised that all were prepared on Friday, but had not been date marked. All other foods marked as required. CDI- Food were allowed to be date marked. Continue to work on date marking consistently. |
|
31
|
0.50
|
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. Food items being cooled from the breakfast service today tightly covered during the cooling process. CDI- Foods vented to all for rapid cooling. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Chef McBryde provided dial stem thermometers and digital thermometer. Both operational and calibrated, but digital thermometer has Lo battery indication. CDI- Chef advised will replace battery. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Two boxes of food stored on the floor of the walk in freezer. Discontinue storing foods on the floor. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee actively preparing foods with no hair restraint on. Provide hair restraint. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf . 4-501.11 Maintain equipment in good repair. Damaged counter tops and formica shelving in service area, some damaged covers for steam wells. Process of replacement and repair has started, personnel has been site for removal and renovation of service area. Lorene's cafe (faculty dining) is going to be moved to main dining area with separate room enclosure. Continue to work on repairs and replacement of damaged items. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-501.12 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. Ice build up on floor of separate walk in freezer, food debris on floor of dry storage room, dust on attached and stand alone fan. Cleaning is needed. |