|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee working at ware washing area change gloves without engaging in a handwash when going from soiled utensils to clean utensils. Hands must be washed between gloves changes when gloves are contaminated. CDI- Issue discussed with employee. Employee washed hands and donned new gloves. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed turkey sausage patties hot holding between 125F - 130F in hot holding drawer. Ensure all TCS items in hot holding are maintained at 135F or above. CDI- Turkey sausages reheated to 165F on grill. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Observed cut melon in the prep top cooler at 53F. PIC stated the melon had been cut this morning then placed directly in the prep top cooler. TCS items must be cooled to 41F or below before placing in the prep top cooler. Items will not properly cool in this unit. Multiple containers of hashbrowns were also cooling in the walk in cooler stacked and with lids. Ensure proper cooling methods are used when cooling hashbrowns. CDI- Melon moved to walk in cooler. PIC took lids off all hashbrowns and placed on top shelf of cooler with maximum air flow. Hashbrowns began to rapidly cool. Repeat violation. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometer during inspection. VR- A verification visit will be made to facility. |
|
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 a scoop with no handle and multiple scoops with the handles submerged in the food. Ensure scoops left in the food have a handle. The handle must be above and not touching the food. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed an accumulation of food debris/residue on the cart behind the grill and on the shelves above the three compartment sink. Cleaning needed. Repeat violation. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting. Observed inadequate lighting in the walk in cooler. Discussed using a shatterproof bulb and not using the light cover with the PIC. Repeat violation. Different issue than previous inspection. |