|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
Observed two cups (no handles) stored in the froot loop bin. Informed the PIC and removed.
3-304.11 Food Contact with Equipment and Utensils - P |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
-Observed butter sitting on top of the warmer at 107F. Reheated to 201F. Informed the employees to keep butter hot or cold.
-Observed two plates for resident's stored in the microwave to serve to them later. Items on plate: Chicken at 82F and Rice at 81F. Items discarded. Informed employees to keep foods hot or cold.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat: Observed lettuce used today with the lid closed tightly. Informed the PIC of the violation, and vented the item.
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 |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed pans stacked wet directly on each other. Follow the rule below.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
-Observed buildup on the walkin cooler shelves and vent covers. Clean.
-Observed residue collected in the bottom of the refrigerator in the Asheville neighborhood. Clean.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
No Points Deducted:
Observed the dumpster lids broken and falling inwards.
5-501.111 Keep storage areas and bins for waste in good repair.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
-Observed dust buildup on the walls and ceiling (vents) throughtout the kitchen. Clean while protecting the food and equipment.
-Observed buildup on the walls and cabinet handles in the opened neighborhoods.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. |