|
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 serving plates with food debris on clean shelving stored clean. CDI-PIC moved soiled dishes to warewashing are to be cleaned. |
|
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 cooked mushrooms (dated 4/2) and potatoes (dated 4/28) exceeding the 7 days for holding. CDI - PIC voluntarily discarded both items.
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed a large number (cooked wild rice, broccoli, and other root vegetables) of prepared food items in reach in coolers and prep units either not dated (held over 24 hours), incorrectly dated (Per PIC, all items questioned were prepared on 5/1), or food containers contained several date marks. All items prepared and held over 24 hours is required to have a date mark that is accurate and is consistent throughout the facility. VR is required to check date marking system. Note: if this violation continues EHS will recommend discard for all food items not properly date marked. |
|
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 PIC cooling sliced tomatoes (prepped 30 mins before our arrival) in prep unit. CDI-PIC moved sliced tomatoes to reach-in cooler. EHS observed slice tomatoes reach a temperature of 42F after 1 hour. EHS discussed using TPHC for sliced tomatoes in the future. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a couple of bulk containers with metal bowls used as scoops. All in-use utensils are required to have a handle. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed cracked plastic bins above warewashing sink and a cracked blender cup. |
|
46
|
1
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C-REPEAT-Observed heavy buildup on manual 3-compartment warewashing sink. Clean often enough to prevent build up at least every 4 hours. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed clean and sanitized food containers with old datemarking labels on containers. Remove all labels before cleaning and sanitizing. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bin at kitchen hand sink. Provide at least one waste bin within arms reach near the hand sink. |