|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one knife stored between flip top unit and prep table. Ensure to store knives on/in a clean surface. CDI PIC removed knife and placed at the 3 comp sink. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 41F. -P Observed 4 containers of fried chicken at 47F-52F in the walk in cooler. PIC stated that chicken was fried the day before and cooled in the walk in freezer and then placed in the walk in cooler. EHS determined that cooling was not achieved due to improper cooling methods. CDI PIC voluntarily discarded containers of fried chicken and denatured with bleach sanitizer. |
|
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 4 large plastic containers of fried chicken that failed to cook properly (see violation #18). Ensure to facilitate active cooling when placed in the walk in cooler by mixing and rotating containers on the cart. CDI EHS discussed proper cooling methods and PIC voluntarily discarded containers of chicken. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of raw chicken stored on boxes of oil on the dry storage area on the floor. Raw chicken was below 41F. Ensure to keep container of oils off the floor and store raw chicken in a proper location not in contact with food ingredients. CDI PIC removed containers of raw chicken. Repeat violation. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several damp cloths stored on prep tables. Ensure to store in sanitizer buckets. |
|
47
|
0.50
|
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 non-food contact surfaces (exterior of equipment, reach in units, shelving, etc.) with debris build up. Ensure to increase cleaning frequency. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed AC vents and ceiling tiles with debris build up. Ensure to increase cleaning frequency. |