|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed 1 soiled dish in the dish area, observed slicer with food debris (PIC said they have not used it since before opening). CDI-PIC started cleaning process while EHS was on site.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine at the coffee bar with black up buildup on the shield in the back. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizza sauce in a plastic container, with a lid on it at 63F. Food employee stated they had just opened it (showed EHS can) and put it in the prep unit until use. CDI-EHS explained prep units do not cool, they hold. Food employee moved it to the WIC to cool. EHS spoke with PIC about putting cans in the WIC the night before use. |
|
23
|
1.50
|
Proper date marking & 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 spinach, 2 milks, chub of turkey all with no DM. CDI-PIC DM. |
|
33
|
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 pizza sauce in a plastic container, with a lid on it at 63F. Food employee stated they had just opened it (showed EHS can) and put it in the prep unit until use. CDI-EHS explained prep units do not cool, they hold. Food employee moved it to the WIC to cool. EHS spoke with PIC about putting cans in the WIC the night before use. |
|
37
|
0
|
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 sugar in the coffee area with no label. CDI-PIC labeled. |
|
49
|
0
|
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 two prep units with food debris on the inside. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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. Observed green build-up, building up around the drain pipes for the WIC |