|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed covered pulled pork in the reach in cooler at 59F cooling. The unit that the product was stored in is not adequate enough to cool the food quickly. CDI-Had the pork moved to the walk in cooler for rapid cooling. The temperature of the pork was measured at 49F after 20 minutes of cooling. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin-probed thermometer onsite at facility. Verification required within 10 days for thin-probed thermometer. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labeling on cherry flavoring, and chocolate sauce in squeeze bottles. Ensure that all items taken out of its original package is labeled with the common name of the food. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed buildup in sanitizer container near hotdog station. CDI-The sanitizer was remade. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 handle of the scoop in the salt container stored in the product. CDI-The handle was moved to a position where it was not touching the food. Keep all handles of scoops out of product to prevent contamination. |
|
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 damaged gasket to the chicken hot box door. Needs fixing or replacing. |
|
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 buildup inside of the reach in cooler storing the ketchup, pickles and mayonnaise. Needs cleaning. |