|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed black and orange build up inside of ice machine. Cleaning frequency needs to be increased to avoid build up.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic stored clean in dish machine area with food debris build up on the back sides of plates. CDI, plates were removed from clean and placed in dirty to be rewashed. EHS recommends facility either move clean rolling plate bin from under dish machine to avoid build up or place clear plastic cover over rolling plate bin to avoid contamination. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced cheddar cheese cold holding at 45F stacked above fill line in prep top. CDI, sliced cheddar cheese above fill line was placed in walk in cooler to rapidly chill |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 opened shredded cheese and several sliced cheeses in prep cooler not date marked for date it was open. CDI, cheeses was date marked.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed cooked pasta noodles date marked for 7/24/21. CDI, cooked noodles were voluntarily discarded. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food stored on the floor in walk in freezer. Per conversation with PIC, items had recently been delivered. |
|
47
|
0.50
|
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. Observed minor debris build up inside of gaskets throughout kitchen. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee food in reach in cooler with facility food near prep line. Ensure employees have a designated area for eating, drinking, and smoking. |