|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed cutting board used with TCS foods being cleaned and sanitized once daily. Clean and sanitize at least once every four hours. CDI - PIC trained staff on the requirement during the inspection. -1.5- |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two containers of nacho topping chicken and chili at 119 and 124 in the coldest spots, respectively. CDI - PIC instructed active stirring throughout the time the food is hot held. -0- |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked bowtie pasta date marked 05/12/2016 at 42F. CDI - PIC voluntarily discarded. -1.5- |
|
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 |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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 unlabeled sauces and shakers at the cook line. Label these with the common name of the item. -0- |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen near the slicer and chopper and in the dining room. Maintain pest control measures and increase as necessary. -0- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed lip area exposed on cups at the bar. Pull plastic sheath up to provide protection. -0-
4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed paper towels stored under sink drain. Separate these from the sewer line. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
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 Observed saucepan and frying pan with pitting present in the bottom and meat weight on the slicer taped and held together. CDI - PIC voluntarily discarded the saucepan and frying pan. PIC ordered new meat weight. -0- |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cooling fans in the kitchen with dust buildup on the blade and cover. CDI - PIC turned these off until these surfaces can be cleaned. -.5- |