|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency- In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffeebean grinders, and water vending equipment: (a) at a frequency specified by the manufacturer or (b) absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. - P Observed black build up/mold in the back portion of the ice machine. Need to keep ice machine cleaned frequently to prevent build up. REPEAT. VR visit. Facility has to clean unit within 10 days. |
|
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 sliced cheese (42F), shredded cheese (42), and sliced tomatoes (43F) in the prep unit at 9:15a with elevated temperatures. PIC stated that they were prepared and placed in the prep cooler this morning at 7:30am. PIC placed the food items back into the walk in cooler to reduce the temperature. Temperatures were decreased before leaving the facility. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees with watches and bracelets on their wrist. EHS mentioned to PIC that this is a violation. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 (B)(1) Wiping Cloths, Use Limitation. Cloths in use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution. Observed a damped wiping cloth in the kitchen area near the chicken breading station. Wiping cloth was removed. - C |