|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee work from walk in cooler with gloved hands prior to food prepping without changing gloves or washing hands in between. CDI- gloves were changed and hands were washed.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw chicken was being stored over raw beef in reach in mini 1 door unit. CDI- Food items were rearranged as needed. -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 dishes stored as cleaned. Also observed knives that were stated to be stored in the cold hold unit since last night. Ensure that all food contact surfaces are cleaned to sight and touch and in use utensils are cleaned as frequent as every 4 hours. CDI- foods were placed in dish pit for washing. 0 points. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P PIC stated that they par-cook their steaks prior to cooling down for servicing. Facility does not have an approved procedure on being able to do this process. Par-cooking shall not be done without approval from the Health Department first. CDI- PIC stated that he will no longer par-cook proteins and steaks were cooked to >165 for compliance. 0 points. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 tomatoes paste date marked 10/4 and Corn beef dated 9/30 in cold hold unit. Observed Sauerkraut, cooked pasta noodles and milk with no date mark and was said to be in refrigeration since yesterday. CDI- items were discarded and dated during the inspection. REPEAT -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 butter sauce dressing cooling in dense container in freezer unit. Also observed same butter sauce cooling at room temp. Freshly prepped lettuce was cooling inside of salad refrigerator drawer. CDI Food items were placed in the freezer in shallow containers for better cooling methods. -.5 points. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Avocados were being stored in the assembly line with stickers still on them. 0 points.
General Note** Several TCS food products in the walk in cooler were holding right at 45 degrees. Refrigeration repair operator came onsite during the inspection and adjusted thermostat. Walk in cooler is now able to withstand temperature fluctuation in food products stored inside. |