|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Found three slicers thar had not been cleaned within four hours of first use. Employee stated one slicer was cleaned at 9:00 am but stated process consisted of using sanitizer only. CDI: employees were educated on why proper cleaning frequency is criticial, slicers were disassembled and cleaned. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed rotissary chicken hot holding in oven temping at 110-120F. CDI-Chicken was reheated to 200F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed Tuna salad, spring mix, blue cheese wedges, orzo pasta with sundried tomatoes, immiation crab, and chedder cheese cold holding between 42-45. CDI, employees were educated as this is the first inspection per tate Memo(zero points are to be taken for foods found between 42-45 on first inspection of 2019) stressed to management that future requirement is 41F or below with corrective action and deduction of points on future inspections. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. Observed several meats in meat case that had expired day previous such as smoked chicken, pastrami, and buffalo chicken. Found three brie cheeses cut in house dated with expiration of 3/23. Facility shelf-life list lists bries as 21 day cheeses. Items voluntarily discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF. Observed Tuna salad prepared day of inspection cooling in large cover plastic bin stored in walk in cooler and under sandwich station prep area, temping at 50F. CDI, tuna salad removed from plastic containers and spread out on sheet tray. Items placed into walk in cooler to rapidly chill. Observed mashed potatoes cooling in covered single service containers. Lids removed from containers to allow mashed potatoes to chill rapidly. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of crackers stored in dry storage area on the floor. |
|
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 residue build up on exterior of dish machine. Clean more frequently to avoid build up of food debris and residue. Repeat. |