|
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 the slicer with dry food debris under and on the blade. CDI - PIC took apart the slicer to be properly washed and sanitized. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 BBQ in the walk in cooler and Cooked brisket in the walk in freezer, both prepped in house, without date mark. CDI - PIC properly date marked as she was able to determine when the products were prepped. Discussed/explained that when a TCS product is prepped in house and placed in the freezer a date mark is required. Prep/placed in freezer (day 1); thaw (day 2), remaining days (5 days) product would need to be used. -REPEAT- |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer store on the prep table in kitchen. CDI - PIC relocated the sanitizer. |
|
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. Observed fruit rings in bundt pans stored on the walk in freezer floor. CDI - PIC relocated to the speed rack above the floor. N |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Dish machine not working to manufacturers specifications. Facility is utilizing the 3 compartment sink until the unit is repaired. |