|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods in walk in cooler. CDI - Relocated items.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bison and shell eggs over ready to eat foods in flip top unit. CDI - Relocated items. REPEAT. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed burgers and pimento cheese cooling in walk in cooler - both not meeting cooling parameters (See temp sheet). CDI - Pimento cheese spread into shallow pan. Burger patties unstacked and uncovered to cool correctly. REPEAT. *Kept at half points due to overall successful cooling; full points will be taken next time if repeated violation* EHS provided cooling logs and educational material for PIC and employees. |
|
21
|
1.50
|
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 container of salsa without date mark. CDI - Discarded.
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 container of ranch cups with 2/11 date mark; 7 day date has expired. CDI - Discarded. REPEAT. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Observed pimento cheese cooling densely packed into large container in walk in cooler. Observed raw burger patties cooling with lids closed and containers stacked on shelf in walk in cooler. CDI - Pimento cheese spread into shallow pan. Burger patties unstacked and uncovered to cool correctly. REPEAT. EHS provided cooling logs and educational material for PIC and employees. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knife stored between flip top doors. |
|
42
|
1
|
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 containers wet stacked on clean dish shelf. REPEAT. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Facility without chlorine test strips for dish machine. Verification required within 10 days. |
|
47
|
0
|
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. Observed shelving in need of cleaning throughout. Observed gaskets in need of cleaning throughout. REPEAT. *Zero Points due to continued overall improvement of cleaning throughout kitchen* |