|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee used wiping cloth to clean off cutting board while wearing gloves, then continued to work with food without changing gloves and washing hands. CDI - Employee washed hands and donned new clean gloves. Points not increased as facility has changed process at fries station since last inspection and staff are no longer wiping gloved hands on cleaning rags. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Large chicken quarter temped at 157F at end of cook; other smaller portions were above 165F. CDI- Chicken cooked an additional 3 minutes and reached 170F. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Tomatoes cut today and cooling in flip top cooler; large portion of slaw cooling in walk in cooler. CDI - Tomatoes relocated; slaw portion size decreased to aid in cooling. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wiping cloth used to clean cutting board then placed on prep table. CDI- Wiping cloth relocated to sanitizing solution. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. A few plastic food pans wet stacked. Separate to allow air drying. |
|
47
|
1
|
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. Clean build up from walk in cooler shelves and equipment surfaces in breading room; clean gaskets of low prep cooler doors. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in breading room. Points not increased due to repairs made since last inspection. |