|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf - REPEAT- Observed high temp dish machine not functioning at 180F. A VR will occur no later than 9/22/17 to ensure facility is operating the machine at the proper temperature. Facility is to use two comp sink until the issue is resolved. |
|
18
|
0
|
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 45F. -P- Observed chili cooling in the walk in at 112F. 45 mins later the chili was still at 111F. At this rate the chili would not have met the first cooling parameter. CDI- EHS had the employees split the chili into three pans to quickly cool in the walk in. 30 mins after the correction the chili was at 68F.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P- EHS observed cut melon in the walk in cooling at 48F. According to an employee the item had been cooling since 10 AM. CDI- PIC voluntarily discarded the item. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed two large containers of chicken hot holding at 117-126F. CDI- An employee reheated the chicken to 180-191F. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Repeat- Observed two sanitizer buckets not labeled and one degreaser spray bottle not labeled. CDI- Items were labeled. |
|
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 potato salad (68F), melon (48F), and chili (112F) attempting to cool in large containers. CDI- The potatoes where spread onto a sheet pan to quickly cool. After 30 mins the potato salad reached 53F. The melon was voluntarily discarded by the PIC and the chili was split into three containers which cooled to 68F after 30 mins. Facility was provided with a cooling parameter poster and EHS discussed proper cooling methods. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.- REPEAT- Observed several dry wiping cloths stored on a prep top with visible debris. Ensure wiping towels are changed out when debris accumulate. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT- Observed several gaskets throughout the facility and walk in fan covers in need of cleaning due to food debris and dust build up respectfully. Also observed grease build up on cook line equipment. Clean items as needed to reduce and prevent build up. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.- Observed doors open during the inspection. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -REPEAT- Observed detached baseboards, damaged FRP, missing door molding, and a few holes throughout the facilities walls.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- Observed walls and floors of hard to reach areas in need of cleaning do to grease and food splatter build up.
NOTE: Facilities management has made a great improvement concerning this violation. |