|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P
Employee turned off faucet with bare hands after washing hands properly at dish area. . CDI - directed employee to turn off faucet handles with paper towel to avoid recontaminating hands. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Roasted vegetables in hot box at 123F. PIC indicated that vegetables were going to be added to a rice pilaf dish and heated back up again. CDI - roasted vegetables was added to rice and heated up to 183F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Chicken strips, beef, lettuce mix, pork, chicken vegetable, French onion, and veggie bean soup all above 45F in 2-door reach-in cooler. PIC indicated that soups were being cooled and door has been constantly opened. CDI - strips, beef, and pork were discarded ; soups moved to walk-in cooler to properly cool. |
|
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
French onion, chicken vegetable, and vegetable bean soup cooling in reach-in cooler > 45F with plastic wrap tightly on. Facility is using the reach-in cooler to cool items down. CDI - all soup was transferred to the walk-in cooler, stirred, and stored in shallow pans. Soup was checked at end of inspection and has reached 49F and dropping. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
A few cutting boards observed with minimal scoring. Monitor for replacing in the future.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Non-NSF can opener observed being used but was clean and in good repair.
Non- food grade bags being used to cover slicer when not in use. Use food grade bags when in contact with equipment. |