|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf Observed some food debris on bone saw in meat department; PIC stated they have not used the saw today. CDI- Bone saw was broken down and cleaned before use. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. Pf Observed a large container of frozen chicken thawing in prep area for prepared foods with running water only able to contact some of the chickens. CDI- Raw chicken packages were moved to sit inside of meat prep sink so water could completely encompass and run over all chickens for proper thawing. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.110 The hot water temperature to sanitize in a single tank conveyor dual temperature machine is 160F. Pf High temperature dish machine was unable to reach 160 F for hot water sanitization. CDI- 3 bay sink is able to be set up and used for sanitizing; dish machine may still be used for washing and rinsing. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 Non-food contact surfaces and utensils shall be clean to sight and touch. Shelving in most coolers with food debris or other debris on them. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Physical facilities shall be cleaned as often as necessary to keep them clean. Observed ceiling and fixtures in dish pit have debris on them and/or ceiling tiles are peeling and tearing. |