|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure
Observed several microwaves with food debris inside.
CDI- Microwaves cleaned. (-0) |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT.
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed multiple RTE foods in fliptop, lowboys, and WIC without date marks.
CDI- EHS confirms prep dates of each items with Chef who prepared and allows dating of items. Date mark all RTE foods that are not prepped and used entirely within the same day. (-3) |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
10 DAY VR.
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .
Observed no thin probed food thermometer available onsite. Provide verification of thermometer to EHS within 10 days. (-0.5) |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
REPEAT.
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed multiple working spice containers and oil bottles without labels. (-1) |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed multiple soiled wiping cloths on various prep surfaces without sani-bucket made up for their storage.
CDI- PIC makes sani-bucket with chlorine sanitizer for storage of in use cloths. (-0) |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
Observed utensils in 84F water at stove.
CDI- Heat increased and water brought above 135F. (-0) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Observed standard white wiping cloth being used to transfer naan dough into tandoor oven.
EHS discusses with staff that wiping cloths are not approved for food contact. Provide cloths which are 100% undyed, natural fibers, wood paddle, non-synthetic cheese cloth, or food grade “naan pad”.
EHS also observed tin foil lining wooden platters on storage rack and spice storage area at cook line. Staff were informed that tin foil must be single use only. Clean equipment at required frequency and do not cover with material that is not durable or washable. (-0.5)
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed Coca Cola beverage cooler graded for storage of commercially pre-packaged items only being used to store many house made TCS foods. EHS notes cooler is properly holding foods at 41F and below, but should be replaced with an approved cooler for this purpose at the earliest opportunity. Monitor equipment and foods inside regularly to ensure cold holding is in compliance. |