|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf
Observed large dish machine in back area unable to heat place to 160F. CDI repair person came and machine reached 160F. |
|
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. -PfObserved Boursin cheese, feta, green beans and short ribs not labeled. CDI items labeled.
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, cappacola, pepperoni, genoa salami, prosciutto, sliced ham, feta cheese, goat cheese, Brie cheese, queso fresco, cooked apples, pepperdew peppers, and jalapeño butter held over 7 days. CDI items discarded. Suggest facility get information on water activity and pH for cured meats to check if they are shelf stable products. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed bottles of cleaners and sanitizer not labeled with common name. Repeat. CDI labeled |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards that are heavily scratched and soiled with black and brown build up on surfaces. Repeat. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed plastic containers with leftover stickers and labels, interior of hot wells, back 3 comp sink, and racks are soiled with debris and in need of cleaning. |