|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 Clean the equipment according to the approved cleaning schedule based on consideration of the characteristics of the equipment, food type, residue, or the temperature at which the food is maintained. The ice machine has not been cleaned in over a month and needs to be cleaned. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours of the food falling below 135F or not meeting the minimum reheating temperature of 165F. P; Observed a can of beans reheating on top of the hot box. The beans were placed in the steamer to reach the required temperature. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 Maintain TCS foods in hot holding at 135F or above. P; Observed three pans on chicken in a hot box not holding at 135F degrees. The food was reheated to 165F degrees and the hot box temperature was raised before being placed back in hot holding. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. P; Multiple TCS foods in the walk in cooler were not holding 41 degrees and below; as well as the sauces in the small cooler near the server area. PIC discarded the foods that were out of temp. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once the time/temperature window has expired, if it is not labeled, or if the label is incorrect. P; Observed sausage on top of the speed rack held over 7 days in refrigeration. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity to achieve cooling, heating, and holding temperatures. Pf; The walk in cooler and the sauce cooler up front are not holding 41F degrees and below. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stacked together well. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-501.11 Equipment shall be maintained in good repair. Observed a torn gasket on a few coolers. The walk in cooler and small refrigerator are not working properly/keeping food cold.
4-202.11 Multiuse food-contact surfaces shall be smooth, in good repair, free of sharp angles, and finished to have smooth seams and joints. Pf; Observed a torn lid on one of the large white containers. PIC discarded the lid |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Physical facilities shall be maintained in good repair. The floor tile grouting is starting to wear down in a few areas.
6-501.12 Physical facilities shall be cleaned as often as necessary to keep them clean. The vents in the men’s and women’s restrooms need to be dusted/cleaned. |