|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed unwashed squash above cooked lasagna.
CDI- Squash moved to bottom rack. (-0) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
10 DAY VR.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed ice machine with dark residue inside. EHS will return to verify cleanliness within 10 days. (-1.5) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed raw beef patties in back RIF at 49F and milk in front RIC at 50F. Also observed hash-browns in cook line lowboy at 45F.
CDI- Raw beef rapidly cooled in WIF, milk voluntarily of, hashbrowns verified when last at 41F (8am in WIC) and added to TPHC. (-1.5) |
|
33
|
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
Observed several large plastic containers of sliced lettuce with lids cooling in WIC and no decrease in temp after 35 minutes.
CDI- PIC splits batches up into multiple, smaller containers. Lettuce begins dropping in temp. (-0.5) |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
Observed knife stored with blade between prep top counters.
CDI- Knife removed and brought to ware-washing. (-0) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Observed one ladle in use at cook line wrapped in cellophane, not cleanable while wrapped. EHS advises Chef to remove this utensil from cook line, remove cellophane, wash/rinse/sanitize before resuming use.
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf
Observed fryer baskets with deteriorated wire coming away from frame. Other usable baskets available. Damaged basket removed from service.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed fliptop prep boards with deep scoring, no longer cleanable. Replace at earliest opportunity. (-0.5)
REPEAT.
4-501.11 Maintain equipment in good repair.
Observed clean dish racks and dry storage racks with corrosion and rust, no longer cleanable. (-1) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed chipped walls near WIC, repair at earliest opportunity.
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.
Observed dust on fan blades inside walk-ins. Increase cleaning frequency. (-0) |