|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands and use same washed hands to turn sink knobs off. CDI/CBI- Education was given and hands were repeatedly re-washed during the inspection. 0 points. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P/3-302.11(A) Separate raw animal foods from ready-to-eat foods. Observed unwashed produce stored over ready to eat items in walk in cooler. CDI: Items rearranged during inspection. Also observed raw bacon and sausage stored over pie fillings and other RTE foods inside of 1 door unit adjacent to grill. Observed uncovered pie crust inside of walk in freezer. CDI- Food items were rearranged and pie crust was covered. REPEAT -1.5 points. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed soiled can opener blade stored as cleaned. CDI- can opener was placed in 3 comp sink. 0 points. |
|
18
|
1.50
|
Proper cooling time and 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 salad cooling at a 0/min cooling rate. Facility prepped salad trays at 08:30 am and is to place a 12:30 discard out on it to be consumed by. Food employee stated that they will alert patrons to consume foods by 12:30 pm for best safety. -1.5 points. |
|
31
|
0.50
|
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 tightly wrapped salad tray cooling inside of walk in cooler. CDI- EHS poked holes in wrapping and explained importance of air flow when cooling. -.5 points. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Repairing ceiling tile, replacing grout on floor throughout kitchen REPEAT -.5 points. |