|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw burgers were being stored over freshly cut tomatoes and onions in the 1 door reach in near the grill. Boxes of produce were being stored in direct contact with the floor' s surface. CDI- Raw beef patties were rearranged and produce was uplifted off the floor.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed produce was being stored over ready to eat chicken in the walk in cooler. CDI- foods were rearranged and stored correctly. -1.5 |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Dish machine only reached 153 degrees max during trial runs. EHS will have to return to ensure the machine has been serviced and adequately hot water sanitizing. Refrain from using dish machine until servicing is done. Use 3 comp sink to sanitize dishes as needed. VR -1.5
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Slicer contained food debris located along the interior of the and exterior. Ensure that food contact equipment is being cleaned as frequent as 4 hours. CDI- slicer was placed in 3 comp sink for cleaning.
*General Comment* No sanitizer was made and food prep was stated to of been occurring 2-3 hours prior to the inspection. Ensure that sanitizer is readily available to sanitize food contact surfaces as needed. Sanitizer was made. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cooked chicken, sliced tomatoes, gallon of milk and some cheeses were not dated and stated to of been in refrigeration since the day before. CDI- all foods were labeled during the inspection. REPEAT -3.0 |
|
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 sliced tomatoes were being cooled while covered in 1 door reach in unit that was being used heavily for prep. CDI- food products were ventilated and placed in walk in cooler for sufficient cooling methods. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employees were not wearing hairnets while doing food prep. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Avocados were being stored with ready to eat foods on the service line with stickers still on them. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverage being stored directly over service foods in 1 door mini prep unit.
General Note** Remove soiled buildup from walk in cooler racks. |