|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed foods in the WIC uncovered that were no longer cooling, Observed food in the WIF with no covering present.
Ensure that all foods are properly covered when not in the cooling process.
-CDI- Foods covered |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P-
Observed chicken in the PT on TPHC in the cooling process. Food was 80F PIC stated that the chicken had finished cooking 1 hour prior. -CDI- Food was moved into the WIC and was cooling at the proper rate.
Ensure that foods enter TPHC at 41F or below. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed WIF fill with a large amount of food.
Box of food was on the floor. No Contamination observed.
-CDI- PIC moved food off of the floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed stand up RIC out of order.
PIC was aware that the unit was out of order and had a sign on the cooler. Unit was not in use. Ensure unit is repaired or replaced.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed a large amount of cardboard being used as liners throughout the facility. Ensure that shelf liners are smooth and easily cleanable. Observed several underneath shelvings on prep tops with rust and corrosion. Ensure that these are resurfaced or replaced. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 sides cooking equipment, holding equipment, handles of units and shelving throughout the facility with a presence of soil and debris present. Ensure that non food contact surfaces are cleaned and maintained as clean. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grouting present on the tiles throughout the kitchen. Ensure that grouting is refilled or replaced.
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 build up of food debris and residue present under the cooking equipment on the cookline. Ensure that floors are cleaned and maintained as clean. |