|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed an employee coffee cup stored on the prep counter with facility items. CDI-The drink was moved to a more approved location. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed pink residue buildup to the inside of the ice machine. CDI-The shield inside the machine was removed and properly washed, rinsed, and sanitized. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed rice hot holding below 135F in the hot hold well. CDI-The rice was reheated. |
|
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 baked potatoes, and home fries cooling below 135F on the prep counter. CDI-Both items were moved to the walk in cooler to finish the cooling process. REPEAT.
Observed sliced turkey and potato salad that was cooling in the top portion of the flip top cooler. CDI-The two items were moved to the walk in cooler for rapid cooling. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf
Observed dead batteries to their thin probed thermometer. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THAT A WORKING THIN PROBED THERMOMETER IS AVAILABLE. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wet cloths being stored on the prep counters. Ensure wet cloths are stored in sanitizer buckets when not in use or put into laundry. Clean, dry cloths are approved to being stored on prep counters. |
|
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.
Observed cleaning needed to the counters of the reach in drawers underneath the stove top. Have cleaned. |