|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
Observed employee picking parsley for salad dressing with glove on one hand. CDI - instructed employee to use two gloves and wash parsley.
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
Yes |
Repeat non-compliance: Observed macaroni cooling in walk in at 93 degrees 15 minutes last temperature at 87.6, cooling rate of .3 not sufficient. CDI - moved to freezer with a cooling rate of 1.07
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 |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
Repeat non-compliance: Observed no date marks on items in flip top. Observed mozzarella not dated in 2 door reach in. Observed spinach in 2 door upright not dated.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Improvement from previous inspection. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
Observed oil and vinegar mixtures on top of flip top not labeled. Observed blackening seasoning on top of oven not labeled.
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Observed soiled cloth on cook line not in sanitizer. Observed wiping cloth bucket with sanitizer below 150 ppm. CDI - remade at proper concentration.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
Observed knife stored between cutting board and hot hold unit.
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. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat non-compliance: Observed one 2 door glass front refrigerator indicating for storage of prepackaged items only. Improvement from previous inspection
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat non-compliance: Observed walls around cook line collecting residue. Observed raised outlets collecting residue in kitchen. Observed pipe above boiler collecting residue. Observed wall behind 2 door freezer not painted.
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. |