|
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 knives stored as clean on the knife rack with leftover food residue on them. Observed utensils hanging on the dish rack with food debris on them.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P-Observed black build up on the side of the ice machine. CDI-Items moved to 3 compartment sink to be wash, rinse, and sanitized. PIC cleaned ice machine. |
|
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 chicken in the reach in unit across from the fryers holding above 41F.CDI-PIC moved items to walk in cooler to cool to 41F. Per PIC the chicken were cooked a hour ago and will be recooked again upon order. |
|
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-At the beginning of inspection, Observed beef cooling at room temperature. CDI-PIC moved beef to walk in cooler on the speed rack. |
|
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 a bag of onions stored on the floor. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.-Observed several wiping cloths stored on the flip top and prep table. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.-Observed rusted shleving in the walk in cooler and underneath the prep tables. |
|
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.-Cleaning is needed underneath the prep tables. Remove all damage cardboard. Cleaning is needed in between gaskets of bottom reach in units and outside of reach ins. Cleaning is also needed along the storage racks holding dry goods. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 the floors, corners,and walls in need of cleaning throughout the facilty. |