|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed box of unwashed produce above ready to eat food in walk in cooler. CDI - PIC moved box to unwashed produce shelf. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled scoops x2, metal pan x1, metal bowl, slicer, and tongs stored as clean. CDI - all sent back to dish area to be recleaned. |
|
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 plastic cup of roasted baby carrots in top of prep cooler were holding at 48F. They were not cooling but dated for a previous day. CDI - voluntarily discarded. All other TCS foods in cold holding measured 41F or below. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed previously frozen chicken jus and veal jus in containers on shelf above stove. Jus measured 51F and 90F respectively. PIC said they had been removed from freezer earlier in the day. CDI - voluntarily discarded. Advised PIC to use approved thawing methods in the future. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use utensils stored in water on cook line. One container measured 87F, the other measured 74F. CDI - all removed to dish area, coached staff. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying wire basket as inspection began. Observed wet nested small metal sauce cups, bus tubs, plastic buckets, blender, food processor.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils stored as clean in utensil tub; however, tub was soiled with crumbs and food debris. |
|
53
|
0
|
Physical facilities installed, maintained and 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 some chipping on kitchen floor. PIC states that building owner is working on repairs. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone, keys, and employee drink stored on cook line above or adjacent to customer for prep areas. PIC had all removed. |