|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Hot water dish machine was not reaching at least 160 for hot water sanitization. VR PIC is to have machine serviced ASAP. Use 3 comp sink as an alternative for dish washing. -1.5 points. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cooked pasta noodles, Alfredo, Marinara, cheese etc. were cold holding >41 degrees F. This was due to the cold hold 1 door reach in unit placed adjacent to the grill cold holding >41 degrees. CDI/VR PIC voluntarily discarded food items. 0 points due to first cold hold violation under the new required 41 degree cold hold rule. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed
frozen wings, cooked pasta noodles, cheese, lettuce, tomatoes etc. throughout cold hold units and freezer unit lacking
dates. CDI- Foods were dated during the inspection. This has been mentioned on the past several inspections. Even if prepped foods are frozen, ensure that the date that it was prepped is marked on the product. REPEAT 3 points. CDI- Will return to check on compliance.
General Comments: Facility managers and EHS shall talk about adding a risk control plan for date marking to the facility's SOP |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 of 4 hours shall be discarded. -P/Pf Foods such as cream cheese, yogurt, cheddar cheese, whip cream etc. were being held at time but lacked time stamps. Even if food service is only 4 hours long, products should still be marked with time stamps. CDI- foods were discarded. -2 points REPEAT |
|
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 containers in clean dish storage wet nesting. 0 points.
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed chemical cleaner being stored near pizza oven pans. 0 points. |