|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over uncovered, cooling foods inside of the walk in cooler. CDI- Food items were rearrange as needed for compliance. -1.5 points. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dishes being washed in hot water dish machine with hot water not reaching at least 160F interior. VR- Engineer team showed onsite to service unit. Will make a return visit to check compliance of unit. VR -1.5 points. Due to the size and capacity of the facility, PIC is aware that they should convert to single service articles. The amount of utensils that the facility preps with can overwhelm the 3 comp sink. Facility has enough cleaned utensils to make it through today's prep based off observations. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed an opened container of chicken paste not dated and PIC was unsure of when it was opened. CDI- Discard date of today was placed on the product. 0 points. |
|
31
|
0.50
|
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 cheddar cheese cooling while fully wrapped in plastic inside of prep unit. Observed boiled eggs cooling in dense container. CDI- cheese was unwrapped and placed in walk in cooler for proper cooling. Eggs were made into more shallow amounts. CDI-.5 points |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed clean dishes stored within 12 inches of hand sink and observed hand sink without splash guards. Allow 12 inches of separation or install splash guards to protect utensils from possible contamination from splash. 0 points. |