|
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 blenders being used to make smoothies with spinach and kale. Upon questioning PIC and employee told me they wash/rinse/sanitize (W/R/S)once a day after they close. Items need to be W/R/S every 4 hours when used with potentially hazardous food. Observed 2 tomatoe slicers soiled. Observed stored clean utensils stored on a hook where items are touching a soiled wall. CDI-PIC took items to 3-comp to be cleaned, and is moving storage hooks to a be better location. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed kale salad in plastic cups in a prep unit that were at 49/50F. Items were made from last night. CDI-PIC discarded |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 kale salad date marked for 13 days, spinach, cheese in walk-in opened and not datemarked. CDI-PIC date marked when product was opened. Observed a shelf life list from company that says hummus and salsa are a 14 days, once opened items are given 7 days or 6days from date of prep. CDI-PIC changed on sheet. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF Observed bleach stored in an unlabeled spray bottle. CDI-PIC labeled |
|
31
|
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 large containers of chopped lettuce at 46F in reach in-50F in prep top, in plastic covered. Observed spinach wrapped tightly at 43F, cooked bananas at 46F in prep unit. Items will not cool properly covered tightly, wrapped or put in a prep unit. Items need to be taken to walk-in after prep. CDI-PIC took items to walk-in to cool and opened them. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed back door propped open and no employee outside. Observed flying insects in kitchen area and fly swatter next to sink. Keep backdoor closed to help prevent insects. |