|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed Ghee below 135F at stove.
CDI- EHS explains the Ghee is TCS once opened. Employee reheats to 165F and then returns to hot hold at >135F. (-0) |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed sealed packages of lamb thawing in submerged water at prep sink.
CDI- Employee drains water, checks product integrity, and returns to prep sink to complete thawing in bowl with running water and proper drainage. (-0.5) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed sitting water inside lidded blenders stored as clean.
CDI- Employee rewashes blenders and allows to air dry before replacing lids. (-0.5) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT.
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed food debris and grease accumulation on top of high temp dish machine, WIC racks, clean dish racks, chest freezer lid, and inside lowboy gaskets. Increased cleaning frequency of equipment non-food contact surfaces throughout facility is advised. (-0.5) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT.
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 damaged metal flooring inside large RIC and deteriorated flooring throughout main kitchen in need of resurfacing. No point taken due to PIC showing correspondence with contractor for imminent repairs. WIC floor should be repaired by next inspection. (-0)
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 need for cleaning at walls in main kitchen. (-0) |