|
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 can opener with long term buildup on blade and mechanism. CDI - PIC relocated to dish area for cleaning. |
|
21
|
1.50
|
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 multiple TCS foods in prep top coolers with date marking removed. CDI - PIC corrected. PIC noted that the items are date marked when prepared but the labels are often removed if they are stuck to plastic film. Do not remove date labels from TCS foods until discarded or consumed. EHS recommends re-training staff on labeling process. |
|
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 prepared meatballs cooling in deep pan tightly covered in line area service cooler. CDI - PIC spread onto sheet pan in WIC to facilitate quick cooling. Once prepared, do not place TCS foods into service units for cooling. Use a method that allows the food to quickly cool to 41f or lower before covering and placing into deep containers in service unit. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans stored as clean stacked together wet in back of house. Air dry pans before stacking together. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed pans of clean tongs stored under line hand sink paper towels exposed to hand washing drip. Observed spatulas and thermometer laying on countertop inside splash zone of hand sink at line. Store utensils away from hand sinks to prevent contamination. Observed boxes of food handler gloves stored on floor in storage room. Store food handler gloves at least 6 inches off of the floor to prevent contamination. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed label residue and food debris on the exterior of food containers stored as clean in back of house. |