|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations. P. Quat sanitizer in 3 comp sink and bucket at 0 ppm. Sanitizer checked as sink was re-filled and still at 0ppm. PIC Kelly Harris to advised she will have serviced. Until service repair completed; sanitizer to mixed and prepared manually. Return visit by August 15, 2016 to check for repair. (1.5pts) |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Cooked egg flats, provolone cheese, and cut deli turkey in prep cooler for active use. PIC advised that all were placed in prep cooler unit 45-50 minutes prior to being checked. All items removed and placed in reach in cooler for rapid cooling. See chart for temperatures and times. (1.5pts) REPEAT |
|
21
|
0
|
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 One container of cut deli ham in bottom of prep cooler date marked for 7/29/16. PIC advised that they had not used any as of today, and date indicates date that ham was sliced. CDI- PIC was advised that food item may not be stored more than 7 days as ham was at 40F. CDI- PIC voluntarily discarded. All other items marked and stored correctly. (0pts) REPEAT |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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. Three pans of egg flats cooling on speed rack in kitchen. PIC advised that eggs are left out for one hour to cool, then cut, and placed in prep cooler for continued cooling and use. PIC advised that they all to cool until pans can be touched and food item handled. CDI- All eggs reheated and cooling process started again. PIC was advised that active cooling must begin at 135F and eggs must be checked to ensure they are not left out to cool at room temperature if food item has fallen below 135F. (.5PTS) REPEAT |
|
35
|
0
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Basket of grab and go pastries not labeled per rule. CDI- PIC was advised of labeling requirement and options. Label by or before next inspection. (0pts) REPEAT |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee with longer beard actively preparing food with no beard guard on. Provide guard. (0pts) |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. One bucket of sanitizer with cloth stored in it, stored on the floor. Store off the floor should cloth be stored in sanitizer. (0pts) |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf One non food grade paint brush being used at the front service area at coffee station. Provide utensil that is smooth and easily cleanable. (opts) |