|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P meatballs were only reheated to 109F. CDI- PIC reheated back to 185F. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the following foods above 41F:
cut lettuce, cut tomatoes, ham, chicken in the sandwich prep. All other TCS foods in the sandwich prep were at 41F or below. Cut lettuce, cut tomatoes, ham and chicken were just placed out into the sandwich prep cooler from the walk in cooler. Observed walk in cooler temping at between 41-42F, cut lettuce was at 42F, all other TCS foods in the unit was at 41F and below. CDI- Allowed PIC to place lettuce, tomaotes, ham and chicken into the walk in freezer to get down back to 41F or below and then place back out on the sandwich prep. Lettuce in the walk in cooler was voluntarily discarded.
Verification visit to ensure refrigeration is functioning properly within 10 days.
*Update - Walk in cooler temp at 41F. Explained to the Owner and PIC that working in smaller batches when removing items from the Walk in cooler and ensuring that TCS products are at 41F or below prior to placing into the sandwich prep cooler. Utilize lids at the sandwich prep when not so busy to help maintain at 41F or below. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil and vinegar on front line not labeled. -REPEAT- |
|
42
|
0.50
|
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 metal containers wet stacked. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed single service items stored under the handsink at the front prep. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed walk in cooler fluctuating between 41F-42F, took an ambient air temp of walk in cooler and read 42F. Call for repair and I will follow up today on the compliance. CDI- Due to prep this morning walk in door was constantly open therefore the temperature was not 41F or below. Retemped unit at 41F. Will conduct a compliance visit within 10 days to ensure unit is functioning properly.
4-101.19 Nonfood-Contact Surfaces - C Observed wire shelving in the walk in cooler rusting. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed caulking at the warewashing sink and handsink are not smooth and easily cleanable. Recaulk. |