|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed blanched and fried quinoa holding in container at salad prep area at room temperature. CDI - PIC discarded. Fried quinoa is a heat treated plant food which must be stored below 41f, or above 135f unless documentation can be provided that the process renders the quinoa as a non-TCS food item. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Observed plastic bags of dairy based cannoli filling filled and stored tightly packed together in pans in service cooler at front line while still in cooling process. Use methods that allow air flow around food while cooling. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous small flies in various locations throughout the facility. Observed live cockroach behind equipment at line. Contact PCO for service. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Observed employees wearing visibly soiled wiping cloths tucked into aprons. Once used, place soiled wiping cloths into sanitizer to be used again or remove to soiled linen receptacle. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C. Observed long handled pizza boards and metal pizza shuttles stored with food contact surface in direct contact with buildup and unclean surface in wooden holder. Store boards and shuttles in a sanitary manner ensuring that the food contact surface is protected from contamination.
Observed clean frozen cooling wands stored unprotected laying in direct contact with other items and unclean packaging in freezer. Protect the cooling wands from contamination while in storage. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed container of single service items on shelf at front line stored immediately adjacent to visibly soiled broom and other cleaning implements. Store single service items to prevent contamination. Re-locate single service items or re-locate broom storage. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed label residue present on exterior surfaces of some food containers stored as clean in back of house.
Observed accumulated foul water buildup inside of keg cooler needs cleaning. Observed legs/exterior areas of some equipment with buildup needs cleaning.
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. Foul standing water and buildup present on flooring near dish machine area needs cleaning. Buildup of food debris and other materials present on flooring under/behind equipment at line area and in dough prep room need cleaning. REPEAT |