|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed sheet pans and metal containers stored as clean while greasy to touch.
CDI- PIC moves dishes to ware-washing to restart cleaning/sanitizing process. (-1.5) |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed raw turkey burgers prepped yesterday in lowboy at 44F.
CDI- PIC voluntarily disposes of turkey burgers which did not cool properly. (-1.5) |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed sliced deli meats in fliptop closest to steam wells above 41F.
CDI- PIC labels deli meats prepped one hour earlier for TPHC and gives 3 hours remaining time on label. (-0) |
|
23
|
1.50
|
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 quinoa and grilled chicken in lowboy without date marks.
CDI- PIC dates items. (-1.5) |
|
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 turkey burgers in lowboy which did not cool properly.
CDI- PIC disposes of turkey burgers and EHS advises cooling in WIC, with monitoring to ensure proper rates are met. (-0) |
|
49
|
0
|
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 substantial food debris on top of chemical dish machine. Increased cleaning frequency is advised to prevent recontamination of clean dishes. (-0) |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed back hand sink basin overfilling when used.
CDI- PIC places do-not-use sign on sink and places work order. Other hand sinks remain usable and in good condition. (-0) |