|
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.
COMMENT: Observed slight pink buildup on white blade inside the ice machine. Observed slight debris buildup inside of drink soda nozzles. Discussed proper cleaning methods of these areas with the PIC. PIC to clean more often. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P
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 sausage cooling from last night inside prep cooler at 49F. Observed canned pizza sauce opened and cooling from this morning at 9am at 64F at 2:45pm. CDI. The sausage and the pizza sauce was voluntarily discarded as they did not meet their time parameters. Explained the cooling process extensively to the PIC. Repeat; full points. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
COMMENT: Observed red tomato based sauce on stove at 111F. PIC states employee moved red sauce off heat a few minutes. CDI. The red sauce was immediately reheated to 165F on stove top. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 bagged chicken wings stacked on baking tray cooling in the inside of the pizza prep cooler. Observed large container of pizza sauce cooling from ambient temperature in prep cooler. CDI. The bagged chicken wings were able to be saved as they were below 70F; they were un-bagged and moved to the walk in cooler in thin layer on sheet tray to cool adequately. The pizza sauce was voluntarily discarded by the PIC as it did not cool to 41F within 4 hours. Repeat; half points as no points taken at previous inspection. |
|
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 no accessible working thermometer during inspection. A non-working digital thin tip thermometer and a dial top thermometer not properly calibrated was provided. I will return within ten (10) days to verify compliance of violation. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
COMMENT: Observed cleaned dishes on clean dish rack stored directly by back handwashing sink resulting in possible contamination from splash. PIC swapped the clean dish rack for the soiled laundry bin to prevent contamination of clean dishes. |
|
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.
COMMENT: Observed holes in the wall above the handsink in the walk in cooler room. Observed light out in storage room. |