|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Ensure that employees are washing their hands when they become contaminated. Observed manager and employee use bare hands to turn off faucet multiple times. Demonstration was given during the inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed chemical sanitizing machine with a concentration reading of 0ppm after multiple washes. Ecolab was called. Food establishment must wash, rinse and sanitize dishes by hand until equipment is fixed. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried kept under heat lamp for hot holding at a temperature of 102F. Fries were discarded during the inspection. |
|
31
|
0
|
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 red beans and rice being stored inside of walk in cooler in bulk pan tightly covered during the inspection. Red beans and rice were uncovered and divided into smaller portions inside of freezer to cool at a faster rate. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of chicken stored inside of walk in cooler on the floor. Chicken was moved during the inspection to shelf. |