|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back handsink used to hold linens, effectively restricting access to sink for handwashing. CDI: Linens blocking sink were removed and access restored. REPEAT. |
|
18
|
0
|
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 45F. -P Observed that double wrapped queso in walk in cooler failed to fall below 45F after the total 6 hour cooling time. CDI: PIC had all queso that faled to meet cooling parameters discarded and new queso scheduled to be prepared. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Obseved pork, spinach, diced tomatoes and romaine holding between 48F and 52F in cold drawers and in salad prep line. Door to reach in unit was left cracked, likely causing the spinach temperature to increase. Pork had been prepared at room temperature and placed directly into cold holding drawer. CDI: Out of temperature product was immediately removed from line and placed in walk in unit for rapid cooling below 45F. Product replaced with product from walk in reading 41F. REPEAT. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two unlabelled containers of dairy cream in walk in and in reach in unit on expo line. Cream from walk in was opened earlier today, but the opening date of the cream in the reach in was unknown. CDI: Cream from reach in voluntarily discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 queso cooling in tightly wrapped containers in walk in unit. Product had less than an hour remaining to fall from 52F to 45F. CDI: All four containers of queso were vented and placed closer to fan to facilitate rapid cooling. REPEAT. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a watch and various wristbands. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed several of the cold drawers on line with damaged handles, as well as a torn gasket on the reach in freezer by chicken wing prep area.
4-502.11(A) Maintain utensils in good repair. Observed badly pitted pots for chili and gumbo stored on back drying rack. Ensure that utensils are replaced when they are no longer smooth or easily cleanable. |