|
14
|
0
|
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 a small number of plastic pans with sticker residue on them while stored as clean. CDI: Pans with residue removed from storage to be properly cleaned. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed butter holding at 83F on shelf above grill. PIC
stated that butter is melted and kept in bottles for service. EHS informed PIC that product must either be helf hot, cold, or using
TPHC. CDI: Butter voluntarily discarded. REPEAT. |
|
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 several items (see temp chart) in both flip top units overstacked and holding above 41F (and 45F). CDI: Top portion of all overstacked items were removed and sent to the walk in unit to rapidly cool to 41F. PIC instructed not to fill pans in flip top unit past fill line on container. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed fries on TPHC with no recorded time. The time sheet had not been updated since the 11-3 interval. CDI: PIC recorded correct time for the new batch of fries. (3-7 PM) |
|
31
|
0
|
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 lettuce prepared earlier today (03/21) cooling in walk in unit while tightly wrapped in a plastic container. CDI: Container vented to facilitate more effective cooling. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 ice scoop stored handle down into ice. CDI: Scoop handle elevated out of ice. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed unsealed wood used to anchor employee drink storage to the wall. REPEAT. |