|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee in dish washing area changing gloves between dirty and clean dishes without washing his hands. Corrected during the inspection. Employee instructed to re-wash his hands. |
|
14
|
1.50
|
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 the can opener with residue. Observed several cutting boards stored clean with residue and debris. Observed tomato dicer stored clean with residue. Observed interior of chicken and seafood prep sinks with black residue. CDI. All items washed, rinsed, and sanitized before next use.
Staff indicated that tea nozzles are not sanitized after being cleaned. Tea nozzles must be cleaned every 24 hours and after cleaning they must be sanitized. 4-702.11 Before Use After Cleaning - P. Corrected during inspected. Tea nozzles sanitized. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chili that had been prepared yesterday reheated to 143 F. CDI. Product reheated to 183 F. |
|
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 45F within 4 hours. -P. Observed several product with slow cooling rates. Salad was at 51 F and 40 minutes later the product was still at 51 F. Observed pimiento dip and wrapped bags of sliced turkey with an initial temperature of 51 and 30 minutes later they both had a temperature of 50. Products cooling less than 4 hours. Corrected during inspection. Cooling method adjusted on each product for better cooling. |
|
31
|
1
|
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. Repeat Non-Compliance. The following items had slow cooling rates. Observed lettuce in a deep covered plastic container, pimiento dip in a deep covered container, sliced turkey wrapped in closed small bags and stored with several other bags of turkey. Corrected during inspection. All items transferred to shallow metal pans for better cooling. Turkey bags were opened and placed on a shallow pan. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several containers of sanitizer with wiping cloths with 50 ppm quat solution. Corrected during the inspection. Fresh sanitizer prepared and observed a correct levels. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed several cutting boards damaged surfaces. Corrected during the inspection. Damaged cutting boards discarded.
4-501.11 Maintain equipment in good repair. Observed one make unit with damaged metal seams and a missing panel. Observed a microwave with a damaged handle.
4-502.11(A) Maintain utensils in good repair. Observed some damaged lids used to cover food. Observed a damaged spatula. Item discarded. |
|
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 interior of coolers at the preparation line collecting residue. Keep all non-food contact surfaces clean. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls and floors collecting residue. Observed ceiling vents with dust. |