|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. One large pan of mozzarella cheese in prep cooler/ top not under temperature control. CDI- PIC Chef Tyler Creech had cheese removed and placed in walk in freezer for rapid cooling. Discussed options and requirement change to 41F as of January 2019. (0pts). |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Approximately five cooked pizza's on speed rack at pizza station. Employee advised that pizza's were going to be reheated and then placed on time controlled station for self service. Pizza checked and temperature at 70F and 63F. Employee advised that pizza's are usually cooked and then placed at self service station, but due to having issue with one oven, pizza's are being cooked once, and cooked again to ensure completely cooked without burning them. CDI- Use of time control started after the initial cook of pizza's instead of when being placed on the self service station. Current measure is approved until oven issue has been resolved. PIC advised that repair process has been started. (0pts) |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal and plastic containers in main warewashing room and clean pot storage area wet nested. Allow to air dry completely prior to stacking. REPEAT |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried residue on bottom drawer units at grill and Euro stations, residue on shelving units in walk in cooler 163. Sticker residue on plastic containers stored as clean in main prep kitchen area. REPEAT |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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. Dust build up on HVAC vents and walls in main warewashing rooms, some build up on ANSUL line over grill at grill station. Dried debris on floor of walk in freezer 163. Cleaning is needed. REPEAT |