|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
observed open raw shrimp and open cheese stored on the same prep table. eliminate the cross contamination risk by separating raw from ready-to-eat foods during storage and perpetration.Shrimp moved during inspection to correct. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed <180F rinse water today at the dish machine. Thermometer was reading 135F max.Repairman called and repaired during inspection to correct. |
|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
Yes |
3-401.11(D)(2) Raw Animal Foods-Cooking( - P,PF)Comminuted meat(hamburgers) shall not be offered undercooked on the childrens menu. There is a disclosure and reminder on the children's hamburgers currently. PIC will go over with all staff that these are not to be offered this way.Correction needs to be made to the menu by taking the asterisk off of the menu item or putting a sticker at the bottom that states that children's hamburgers are not offered undercooked. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
. . . 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved items in cold drawers holding at >45F today- moved to cooler to chill down. Pastas were discarded.Observed raw shrimp on a prep table and no one was working with it- stored above 45F- discarded during inspection to correct. |
|
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 Observed soups and pasta cooling in deep portions inside of plastic containers. These were broken down today into smaller portions and two of the soups had ice paddles added to correct. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
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 tongs on the line stored in room temperature water today- keep these stored on a dry surface that is washed, rinsed and sanitized or changed out every 4 hours. |