|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed meat slicer stored clean from last night with minor food debris left on it. CDI- Item was moved to three-comp to be properly washed. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 a large container of sauce at 67F and according to the PIC the item had been cooling since 8 PM last night in the walk in freezer. CDI- The item was voluntarily discarded by the PIC. NOTE: EHS and PIC discussed affective cooling methods and the PIC was provided with a cooling parameter/method poster to help further educate employees.
NOTE: EHS spoke with PIC about a RCP to address this issue. If this violation occurs during the next inspection the facility will be encouraged to implement a RCP. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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- REPEAT- Observed a large plastic container of sauce in the walk in freezer at 67F and according to the PIC the item had been cooling since last night around 8 PM. CDI- The item was voluntarily discarded by the PIC. NOTE: EHS and PIC discussed affective cooling methods and PIC was provided with a cooling parameter/method poster to help educate employees.
NOTE: EHS spoke with PIC about a RCP to address this issue. If this violation occurs during the next inspection the facility will be encouraged to implement a RCP. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.-REPEAT- Observed several working squeeze bottles un labeled on the cookline. NOTE: This is the third inspection with this violation occuring. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.- Observed utensils stoered on oven handles. These utensils may be exposed to contamination by contact with employees cloths and/or floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C- Observed towels being used underneath cutting boards used to prep raw sea food. Provided nonabsorbent and smooth place mates for cutting boards or remove towels. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. |