|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed chicken sitting on prep table at 77F. CDI- Chicken moved to walk-in to complete cooling process. (1 hour per PIC). |
|
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 brown rice and vegetable mix in walk-in cooler without date mark. Cooked on Tuesday per PIC. CDI- date marked for 9-15-20. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
No
|
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 multiple unlabeled containers of dry food. CDI- labeled containers
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf observed packaged food items in the beverage cooler in the dining room. No food labels on these items. CDI Food items removed until they can be labeled. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed box of single service items on the floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Cutting Surfaces - C
Observed cutting board on prep cooler next to walk-in with deep grooves and is not easily cleanable.
Resurface or replace.
4-501.11 Maintain equipment in good repair. Replace hand sink with cutting board attached. Replace with a hand sink that has built in splash guards on both sides. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hole in ceiling in kitchen prep area.
*All transitional items completed. K status |