|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
No Points Deducted:
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
-Observed splash under the folgers machine nozzle area in the 100/200 hall service kitchen. CDI- Informed the PIC to clean.
-Observed buildup on the can opener blade. CDI- Informed the PIC to Clean. |
|
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
Observed ground turkey meat cooling in a zipped in a bag at 68F. CDI- Opened bag. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed bins of food not labeled. Per the PIC, one was sugar and the other was bread crumbs (that they no longer use). Label. |
|
47
|
0.50
|
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 buildup inside the cabinet doors and microwave in the hall service kitchens. Clean.
-Observed buildup inside of the drawers in the main kitchen. Clean.
-Observed the shelves in the walkin cooler growing buildup. Clean. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
(REPEAT) 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.
-Observed buildup on the walkin cooler ceiling and fan cover, and the ceiling vents in the dish machine room.
-Observed grease buildup and debris on the cook line floor. Clean. |