|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer, can opener, and some plastic containers that were stored as clean with visible food debris on them. CDI: All soiled items were sent for proper washing. |
|
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 pork in hot holding well holding between 128F and 130F. CDI: PIC reheated pork to 184F in microwave within 30 minutes. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 Observed cut salami in the freezer with no date and chicken from 05/15 in a pan that had a date from 05/08 on it. CDI: PIC has record of when items were prepared in the office which was verified by EHS during inspection. Allowed PIC to correctly date the chicken and to put the original prep date and the freeze date on the salami. Ensure that all ready to eat foods are properly dated. REPEAT.
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 milk in expo unit with no date of opening and PIC could not provide a date for when it was opened. CDI: PIC voluntarily discarded milk. REPEAT. |
|
35
|
0
|
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 unlabelled squeeze bottles of oils and sauces as well as unlabelled spice shakers on cook line. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one sanitizer bucket at bar area reading 0 ppm quat sanitizer and a sanitizer bucket at the expo line reading 50 ppm quat sanitizer. CDI: Both buckets were refilled with sanitizer from dispenser reading 200 ppm. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans stacked wet on drying racks across from dish machine. REPEAT. |
|
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 single service cups in expo area displayed with lip contact surfaces exposed to air. |