|
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 chicken dicer soiled with minor food debris. Observed one pan with minor build up. Observed lemon dicer with lemon debris. Ensure that lemon dicer is properly cleaned prior to storage. CDI - Employee stated that chicken dicer is not used. PIC removed equipment from kitchen area. If equipment is not used, it should not be stored in the kitchen area. Pan and lemon dicer placed in dish area to be rewashed.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed ice machine chutes with build up. Clean as often as necessary to prevent build up. |
|
18
|
0
|
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 deep container of lettuce cooling tightly covered reading 48F and a container of kale read 47-48 in center at 9:40AM. Lettuce began cooling process at 8:08AM and kale at 9:17AM. At 10:10AM the lettuce read 48F and the kale read 47-48F. There was no change in temperature during this period of time. The method currently used should be changed to allow for proper temperature drop. CDI - PIC placed lettuce in shallow pans. |
|
20
|
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 cheese 46F, tomatoes 42-46F, milk 45F and lettuce 42-48. CDI - PIC moved items to cooler as it was within 4 hours. Unit is working and maintaining temperatures on other items. All foods shall be 41F or below. |
|
31
|
0.50
|
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 lettuce and kale in deep containers and tightly covered. CDI - PIC placed in shallow pans. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed a few containers wets stacked. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed chicken prep cooler with build up. Chicken prep cooler should be cleaned as often as necessary to prevent build up. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed the can wash slow to drain that may be caused by a constant leaking of a pipe. Assess and repair. |
|
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 walls at raw chicken prep area In need of detailed cleaning. |