|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food, Cold Holding (P) Observed large bowl of cooked chicken in walk-in cooler at 49F. Maintain TCS foods in cold holding at 41F or less. Corrected: Per PIC, chicken was left out at room temperature. Chicken placed in walk-in cooler to cool. REPEAT (3.0pts) |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of raw shrimp stored on floor of walk-in cooler. CDI- item was placed on a shelf in cooler. REPEAT (1.0pts) |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water, or in running water that quickly moves food particles to the drain. Observed handleless bowl used to scoop cooked rice in kitchen area. CDI- bowl was removed from container of cooked rice. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed cardboard being used as shelving covers in kitchen area back storage areas. Remove cardboard and find another material that is smooth and easily cleanable. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an ANSI-accredited certification program. Observed non-commercial upright freezer being used in kitchen area.
4-101.19 Nonfood-Contact Surfaces (C) Observed wood tables and storage benches. Also, observed cardboard lining tables and shelves. Nonfood-contact surfaces of equipment exposed to splash, spillage, or other food soiling or requiring frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. REPEAT (1 pt) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) Observed an accumulation of soil residue on the interior and exterior of the coolers and freezers, including gaskets and door handles; along the cookline; all of the shelves in the establishment; exterior of dry foods containers; handles of scoops in dry foods containers; and hand sink faucet handles. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. REPEAT (1 pt) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Observed soiled light switches in the restrooms, soiled ceiling tiles in the restrooms, soiled walls in the kitchen, and grease on the ceilings in the kitchen. Physical facilities shall be cleaned as often as necessary to keep them clean. REPEAT
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Observed gap at the rear door threshold and burned out light bulbs in the kitchen. Physical facilities shall be maintained in good repair. REPEAT (1.0pts) |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C) Lighting intensity measured less than 10 foot candle (0.7-0.9 f.c.) in the walk-in cooler. In walk-in refrigerator units and dry storage spaces, the light intensity must be at least 10-foot candles. REPEAT (0.5 pts). |