|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - No paper towels at the handsink in the kitchen. CDI - paper towels provided. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P, 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 45F. -P - Observed cole slaw at 50F and 51F in the walk in cooler and 48F in the front display cooler. PIC stated the cole slaw was made yesterday. CDI - cole slaw was voluntarily discarded. Observed salads in the walk in cooler at 50F. PIC stated they were made at 6am. Temperature was checked at 10:39am. CDI - PIC voluntarily discarded |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed several items above 45F in the walk in cooler. Cooler was not working properly; product disposition sheet was created for the items discarded.
Observed liquid eggs on ice at 49F. CDI - eggs were voluntarily discarded. Observed lettuce and tomatoes above 45F in the prep unit. CDI - items wee voluntarily discarded. Maintenance repaired the cooler during the inspection. Ambient air temperature was fixed to 39F. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Time was not marked on the fries. CDI - time was marked. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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. -Observed tomato in the prep top above 45F. PIC stated the employee prepped them then placed them directly in the prep top. CDI - explained proper cooling methods. item voluntarily discarded. |