|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 The PIC shall ensure rules in the code for food safety and handling are met. (Pf) All risk based factors were corrected during the inspection. CDI. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Observed the rice holding a temperature of 119F on shelf above stove as well as a chicken tenders that were at room temperature on table beside of the flat top grill. Maintain TCS foods in hot holding at 135F or above. PIC voluntarily discarded the rice and chicken tenders as a corrective action. CDI. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Observed cheese, ranch, and lettuce that were not maintaining a temperature of 41F or below on salad prep table. Maintain TCS foods in cold holding at 41F or less. PIC added ice more ice to the pans to bring temperature down. Air temp of the unit was taken and it was reading at 45F. CDI. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
Yes |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Observed pans of prepped food being stored on the floor under shelving in walk-in freezer as well as the dry storage room. REPEAT. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints (C) Observed employee preparing food without a hairnet or hat. Use head coverings, beard guards, and clothing to restrain body hair from contacting exposed food, equipment, and utensils. REPEAT. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Hold in-use wiping cloths in sanitizer between uses and laundry daily. Observed multiple wet cloths throughout resting on prep tables and food prep surfaces. Wiping cloths need to be returned to the sanitizing containers or placed with dirty cloths after use. REPEAT. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. Cleaning is needed of cold holding gaskets throughout as well as handles of equipment. Handles on prep units are in need of detailed cleaning throughout the kitchen area. Clean the handles on hand sink beside upright seafood freezer from heavy debris build-up. REPEAT. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C. Detailed cleaning is needed of ceiling tiles in kitchen and floor under and around equipment, particulary in the back corner by the upright freezer. Clean the floor in corners and under shelving in walk-in small walk-in cooler. REPEAT.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Areas of floor in kitchen, WIF, and dry storage areas have deteriorated/broken tiles/flooring. Repair/replace. REPEAT. |