|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P
Observed calm chowder cooling in ice bath at prep sink at 81F at 450 PM. The cooling label on the clam chowder stated that it had began cooling at 1:11 PM, therefore the product did not cool from 135F to 70F within the two hour requirement. The PIC (person in charge) was unsure if this was the correct time when it started cooling. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. CDI (corrected during inspection). The PIC voluntarily discarded the clam chowder. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P
Observed egg wash at fry flip top cooler at 52F. It was made one hour prior. CDI. Food employee placed on ice bath to cool to 45F. Observed butter at the grill at 92F. Butter shall remain cold, on time as a public health control, or hot. Maintain TCS food at 45F or below when cold holding. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF
Maintain an adequate ice bath, stirring foods regularly as well as using the correct cooling time labels when product is cooling specifically for the clam chowder soup. 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. CDI. The clam chowder was voluntarily discarded as it did not comply with the cooling standards (see #18). |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C
Clean the soiled clean dish rack directly in front of the three compartment sink. Clean the shelving in the dry storage room. Keep the equipment clean to avoid build up of dust, food residue or debris. Repeat. Deduction of points remain as conscious effort is noticed in cleaning these areas. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) System maintained in good repair - C
COMMENT: Observed slight plumbing leak underneath the three compartment sink. Manager informed me he has the plumbing on work order. Maintain plumbing in good repair. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-202.14 Toilet Rooms, Enclosed - C
6-501.19 Closing Toilet Room Doors - C
COMMENT: Observed toilet room door open that is connected on the other side of the kitchen. The door has a non working self closure on the back of it that needs to be repaired. Toilet rooms located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Toilet room doors shall be maintained closed. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C
Observed the floor throughout the kitchen facility in ill repair, bubbling in different areas. Floor / wall junctures need to be repaired. Observed the mop sink floor in ill repair. Clean the walls underneath the dish washing area. Clean the walk in freezer floor. Clean the mop sink area walls or if needed replace FRP wall board. 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. 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. Repeat. |