|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed scoops stored as clean with dried food residue. Plastic pans stored stacked as clean with label residue transfer on interior food contact surfaces. Tomato slicer stored with residue present. CDI - PIC removed to dish for re-cleaning. Ensure food contact items are clean before storing. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed artichoke and cheese souflee bases force thawed at 3:30 am still in cooling process at 9:30 am. CDI - PIC discarded. After thawing or preparing ambient temperature foods, cool to 41f or lower within 4 hours. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
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 time shall be discarded. -P/Pf Observed souffles with expired timing in use at front counter. CDI - PIC discarded. Follow written procedures for TPHC and discard food when the timing expires. REPEAT |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 prepared parfaits and cut fruit with melon placed sealed into plastic containers and placed directly into service units. CDI - PIC spread onto tray and relocated to WIC to quickly chill. Observed thawed soufflé bases cooling from am prep placed into deep plastic buckets with sealed lids stacked together in cooler. CDI - PIC discarded. After preparing foods, use a method that allows the food to quickly cool. Do not cool in service coolers which are under heavy use. Do not seal into deep containers and stack together until cooled. REPEAT |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees handling food at line wearing rubber bracelets along with food handler gloves. Remove watches and bracelets from wrists when handling food. REPEAT |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic food containers stored stacked together wet on clean dish rack. Air dry utensils and equipment before stacking together. REPEAT |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Label residue present on exterior surfaces of metal and plastic food containers stored as clean at dish area. Residue present on interior surfaces of line coolers under drawers and organic buildup on interior surfaces of dish machine need cleaning. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster side door open with exposed waste present. Keep dumpster closed to prevent pests. |