|
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 multi-day buildup on cheese grating machine. CDI - PIC removed to dish for cleaning. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple TCS foods on display in olive bar above 41f including oil packed artichokes at 44f, oil packed peppers at 44f, and cheese stuffed olives at 48f. PIC discarded all TCS foods above 41f. All items on bar observed with elevated temperatures. PIC noted repeat service issues with unit. Do not store TCS foods in the olive bar until equipment is repaired and verified to be holding all foods a below 41f. Return visit required within 10 days. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed semi soft cheeses in display case with date marking greater than 7 days. PIC unable to produce documentation for these cheeses verifying they are exempt from date marking. CDI - PIC changed cheeses to 7 day date labels. Date marking for TCS cheeses prepared/wrapped/date marked on site cannot exceed 7 days unless documentation is available. It is the responsibility of the permit holder to maintain documentation on site for review by EHS during inspections |
|
42
|
0
|
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. Observed plastic food containers stored as clean stacked together wet. Air dry items before stacking together. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed leak from dish machine. Repair. REPEAT |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed label adhesive and residue present on exterior surfaces of food containers stored as clean. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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. Buildup present on flooring and wall surfaces under/behind equipment in dish room. |