|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 3 metal dishes stored as clean with visible food debris, and one with date mark sticker still adhered. CDI- PIC moves dishes to be re-washed. REPEAT. (-1.5) |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mayonnaise and sour cream in plastic squeeze bottles at fliptop above 41F. CDI- PIC voluntarily disposes of items, places new bottles into fliptop with ice bath. EHS advises the PIC to monitor TCS items in squeeze bottles to assure they can remain at 41F or lower in their storage locations. No points taken for first instance of non-compliant cold holding. (-0) |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed TCS fried pastry with cheese with prep date of 09/26/2024 inside lowboy. CDI- PIC voluntarily disposes of expired item.
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 several TCS items without date marks inside lowboy. CDI- PIC dates all items prepped this morning. REPEAT. (-3) |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat in sanitize basin of 3 comp sink with >500PPM. CDI- PIC dilutes to 300PPM as indicated by manufacturer. (-0) |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed beef thawing at prep sink in stagnant water at 65F. CDI- PIC moves beef to complete thawing in WIC. EHS advises the PIC and owner of proper thawing methods. (-0) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed black buildup at top of large ice machine chute. Increased cleaning frequency is advised. EHS also observed need for cleaning at dish racks near warewashing. REPEAT. (-.05) |