|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
Ensure hands are properly washed as required by the rules. Observed employee washing gloved hands, CDI. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Maintain quat sanitizer at proper concentrations at all times. Observed sanitizer 0 ppm in buckets, coming from dispenser. CDI, dispenser was repaired during inspection. Sanitizer should be regularly checked to ensure dispenser is properly operating. Ensure proper set up of three compartment sink, observed sanitizer set up in second compartment sink must be set up to wash, rinse, and then sanitizer in third compartment, CDI. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Ensure all time/temperature control for safety (TCS) foods are cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 45F. Observed chicken from previous day 52-53F, CDI by discarding. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed pasta salad 57F, sandwiches 52F, lettuce 50F, CDI by cooling. Observed one drawer on cooler broken, leaving large gap for air to escape, maintainence employee was on site by end of inspection to repair. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Ensure proper methods are used for cooling TCS foods. Observed mashed potatoes in deep bowl tightly covered while cooling, CDI by uncovering. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Ensure foods packaged in a food establishment are properly labeled with name, ingredients and allegen information. Observed packaged food with no labeling, CDI, labeling will be addressed advised to move food behind counter if labels cannot be corrected. |