|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
REPEAT: 1.5 pts.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates stored on shelf with dried food debris remaining. CDI: plates removed and ran through dishmachine. Some improvement has been noted. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
REPEAT: 3 pts. 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 brisket inside 2 door reach-in dated 10/30, gyro 10/30, pimento cheese dated 10/22, and remaloude sauce dated 10/27 with all expired 7 day dates. CDI: all items were discarded. Observed bbq in reach-in not dated, beans and smoked wings in walk-in with no date. CDI: dated properly. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 0.5pts.
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 wings cooling on counter at 70F. According to cook wings had been sitting out for ~1.5 hours. CDI: voluntarily discarded. Observed mashed potatoes cooling on counter in dense quantities. CDI: transferred to sheet tray and stored in walk-in for proper cooling. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment: 0 pts.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some food tubs wet stacked on dish shelf. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
REPEAT: 0.5 pts.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed at cooking area especially cooking equipment, dry good area at back, and outside of dry good containers. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
REPEAT:0.5 pts.
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. Observed cleaning needed on floors in dry storage area, in kitchen behind cooking equipment, and cook line. |