|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed several dishes stored as clean with food debris and sticker residue.
CDI- Dishes returned to ware-washing for W/R/S. (-3)
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure
Observed one microwave with food debris and spills inside. Ensure microwaves are cleaned daily. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed sour cream, tartar sauce, and butter held above 41F on front prep counter.
CDI- PIC labels items for time based on when they left WIC. TPHC discussed in depth with PIC. (-3)
Procedure form for TPHC going forward here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed several items in RIC without date marks.
CDI- PIC labels items. (-0) |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths in quart with <50ppm.
CDI- PIC refills to proper concentration. (-0) |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain.
Observed in use utensils in dipper well with water pressure too low to flush away particulate matter.
CDI- PIC increases water pressure at dipper well. (-0) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
Observed many round pans with grease residue on food contact portion. Increased cleaning efficacy to remove residue is advised. Pans no longer smooth and cleanable should be removed from service. (-0)
REPEAT.
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed food debris inside unused cold drawers of fliptop upon first entry to kitchen. Clean equipment at earliest opportunity. No escalation of points due to separate area than noted on past inspection. (-0.5) |