|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed one employee recontaminate hands after washing by grabbing sink handles to turn water off. CDI - Instructed employee to use a barrier such as a paper towel to turn water off. Rewashed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 4-501.114 Maintain sanitizer at correct concentrations. -P Observed dark build up in ice machine. CDI - Staff began cleaning during the inspection. Snitizer in buckets at 0ppm quat. Hose end was above the sanitizer in the concentrat bottle. CDI - Hose pushed to bottom of container, dispenser working properly now; buckets refilled at correct concentration. |
|
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 Multiple TCS foods above 45F in flip top across from grill. TCS items in another flip top were stocked above the chill line and holding above 45F. CDI - Unit was turned down; after 30 minutes the ambient air temp in unit was 38F. All TCS foods in unit from previous day were discarded. TCS foods that were stocked less than 4 hours prior were moved to walk in cooler to rapidly cool. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Faciltiy is making house made pickles by pouring hot vinegar solution onto raw veggies. PIC indicated that these are then chilled and held for roughly three weeks. CDI - Discussed that this process is heat treating veggies that would then be subject to 7 day date marking limit. Fcility has agree to modify the process by chilling the vinegar solution before adding to the raw veggies. |
|
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 Bags of portioned pasta stacked together in a deep pan while still cooling. CDI - Bags were laid out on a sheet pan to allow air circualtion. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic freezer used for ice cream in kitchen. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
General Comment
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light shield missing above three compartment sink in kitchen. Replace. |