|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT.
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P.
Observed dish plate thermometers for both EHS and PIC not exceeding 155F after many cycles attempted.
CDI- PIC sets up dish machine for chlorine use and calls eco-lab to service dish machine.
REPEAT.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed several plastic containers stores as clean with visible food debris.
CDI- PIC moves dishes to ware washing for re-cleaning and sanitizing. (-3) |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed tomato based sauce in hot box at 113F.
CDI- PIC reheats to 165F before returning to hot holding. No malfunction of hot box was observed- ambient temp inside was >150F. (-1.5) |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed several containers of TCS sauces above 41F in middle fliptop across from cook line, and a few TCS items (soft cheese, tomato based sauce) near entrance of WIC above 41F.
CDI- PIC rapid cools items in blast chiller. Ambient temperature on WIC decreases from 44F to 41F during inspection. EHS notes increased ambient temperature likely due to the receiving of several deliveries requiring door held open. See comment. (-3) |
|
23
|
0
|
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 inaccurate date mark stating 05/36 for fingerling potatoes cooling in WIC. Potatoes temperature indicates improper date mark; not a non-compliant cooling rate.
CDI- PIC properly labels cooling potatoes. EHS advises PIC to ensure food containers are being washed once empty. (-0) |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed TCS items (sliced leafy greens, bacon) on TPHC at prep top without time label.
CDI- PIC labels station for TPHC. (-0) |
|
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 several TCS foods cooling inside fliptops or cold drawers not expected to reach 41F in required time frame.
CDI- PIC moves cooling items to WIC and/or blast chiller. PIC to remind all staff of proper cooling methods. (-0) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
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 black residue on non-food contact portion of ice machine, and dust/debris on top of dish machine, and lower rack of prep table. Increased cleaning frequency is advised. (-0.5) |