|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Handsinks may only be used for handwashing.-Pf Observed hot coffee poured into handsink. CDI - Employee rinsed coffee out of handsink. EHS educated on using handsinks for handwashing only. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dishwashing machine providing chlorine sanitizer at 0 ppm. Facility is able to use quat sanitizer and hot water at 3 comp. sink. Verification required within 10 days of inspection. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed pico de gallo cooling on make line at 53F & 48F. Observed tomatoes cooling on make line at 54F. Product had no change in temperature in 41 minutes. CDI - Employee pulled all items to freezer to cool rapidly. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potato soup, chicken pot pie, and sauerkraut holding below 135F on the steam table. CDI - Chicken pot pie and sauerkraut were reheated to 165F or above. Potato soup was replaced with new batch reheated from commercial package at 200F.
REPEAT. |
|
31
|
0
|
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 pico de gallo and tomatoes cooling in open air prep unit not manufactured for cooling. Observed items in walk in cooling in densely packed containers with lids on. CDI - Items in prep unit were moved to freezer to rapidly cool. All lids were removed from metal pans to let prepped products cool rapidly. |
|
32
|
0
|
Plant food properly cooked for hot holding |
Yes |
No
|
No |
3-401.13 Plant Food Cooking for Hot Holding - PF Observed mushrooms cooked to 113F. CDI - Employee reheated mushrooms in microwave to 170F. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-904.11 Kitchenware and Tableware-Preventing Contamination - C Observed tongs, ladles, and other kitchen utensils stored with food contact surface up. EHS educated dishwash employee on storing utensils inverted moving forward. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed floor of walk in cooler and freezer in need of cleaning. Increase cleaning frequency. |