|
10
|
0
|
Food received at proper temperature |
Yes |
No
|
No |
3-202.11 Temperature - P,PF Upon arrival, PIC stated that chicken was just delivered. Chicken was 60F-61F throughout. CDI: PIC called owner, who called the chicken company owner and the chicken will be replaced today. EHS spoke with chicken company owner who said he will get in contact with the truck driver to ensure that any product above 41F is not delivered or sold. Due to delivery occurring as a drop off during EHS walk-through, chicken was not able to be rejected immediately upon delivery. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bottom of prep cooler holding items above 41F. All items had come from a reach in holding all items below 41F at 930am per PIC. CDI: Items were cooled to 41F and then placed on TPHC at the start of lunch service. EHS and PIC discussed that due to high humidity and temperatures in the kitchen, items in the prep cooler reach in may need to be held on time until it is no longer summer. TPHC procedure paper provided during inspection and procedures written. REPEAT VIOLATION Overall significant improvements have been made. Owner has purchased new coolers and has been having coolers regularly serviced. PIC is also checking coolers every morning to ensure temperatures are at 41F and below. This morning the cooler was at 41F per temp check, however after use it has not been able to recover. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of cut turkey and ham that PIC stated was cut today with a date of 6/28. CDI: Date corrected. Product was cooling from prep so it was clear that it was done today. Items were individually wrapped, and not in direct contact with the container. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket on prep cooler right door in need of replacing. Observed air temperature of prep unit was 44F. REPEAT VIOLATION |
|
53
|
0
|
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. Observed angled ceiling where clean bus tubs are stored to not be smooth and easily cleanable. PIC stated that the piece to cover this area has been ordered and the company stated that it would be in by next week. Observed kitchen entry doors in need of repainting. REPEAT VIOLATION Some improvement. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food co-mingled with food for customers in server reach in and employee perfume stored on shelf adjacent to food in server area. CDI: Items relocated. |