|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 - Equipment Food-Contact Surfaces and Utensils: Clean the equipment and utensils used with TCS foods as required to avoid contamination. P Observed pizza racks with debris accumulation. CDI, PIC moved pan to 3-comp sink. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P)
TCS foods shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. P Observed pasta noodles in the RIC dated 12/12 and 12/15 both temped at 46 F. Be sure that foods are cooled within 4 hours to 41F. CDI-PIC voluntarily discarded pasta noodles. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P Observed items in the prep unit temped above 41F (i.e cappacola, and shredded cheese). Be sure to maintain foods 41F or less. PIC voluntarily discarded items. EHS instructed PIC to keep prep lids closed, cover TCS items, and only use right side of prep unit, due to items temping properly on that side. Repair unit. Will verify in 72hrs. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: 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 noodles cooling in large container temped at 57 F. Be sure to divide large portions into smaller pans for faster cooling process. CDI-separated noodles and placed into WIF. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. Observed torn gasket on right door of lowboy under the prep table and RIC by fryers. Replace and keep in good repair. REPEAT. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. Observed gaskets throughout establishment with debris accumulation. Keep clean. REPEAT. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Floors and walls in need of detail cleaning to remove soil accumulation. Repeat. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 - Intensity: The light intensity shall be at least 10 foot candles in walk-in refrigeration units and dry storage areas. REPEAT. |