|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 1.5 pts. Observed 2 dicers and 2 tongs stored with food debris. Observed slicer that was last used yesterday with debris. CDI: equipment and utensils removed and stored at dish area to be cleaned.
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed high temperature dish machine not sanitizing properly. Dish Plate simulating dish tester only reading 138F and machine's thermostat gauge only reading 125F after about 5 cycles. Maintenance was notified immediately. Dish machine was turned off and use was discontinued. Will return to recheck dish machine by EOB today 9/29/17. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
Yes |
General Comment: 0 pts.
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed catering company Harpers had par cooked salmon to use for catering event today without prior approval. Discontinue par cooking until paperwork is approved. CDI: salmon was fully cooked in oven to 179F; procedure sheet e-mailed to manager.
Verification required by 10/9/17 |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. 1 pt. Observed no procedures available for breakfast bar items being held on time. Observed log sheets used for documenting times missing dates. CDI: TPHC form e-mailed to PIC and reviewed.
Verification required by 10/9/17 |
|
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. 0.5 pts.Observed several items cooling inside grill cooler drawer at breakfast station. CDI: items removed and placed on ice to rapidly cool. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment: 0 pts.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizing solution in buckets on cook line reading 100ppm. CDI: corrected to 200ppm. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 0.5 pts. Observed sheet pans stored on back prep shelf wet stacked. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment: 0 pts.
4-501.11 Maintain equipment in good repair. Observed center line cooler not working properly. Cooler is not in use. Maintenance was notified. Observed torn cooler gaskets on reach-in cooler combo.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at bar area with deep grooves. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat: 1 pt.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed several areas in kitchen where dry wall is peeling; back catering storage area, front drink station line, cook and back prep line. |