|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at a hand washing sink. CDI (Corrected during the Inspection)-Paper towels were restocked at the hand sink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed several plates in the salad reach in cooler with food debris. Also observed several containers still containing date labels after running through the dish machine. CDI-The stack of plates were sent back to the dish machine and instructed for the labels to be removed and for the containers to be rewashed.
*HUGE IMPROVEMENT ON CLEANING AND SANITIZING OF EQUIPMENT. POINTS WERE NOT ESCALATED.** |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P
Observed three containers of chicken stock that did not fully cool within the time/temperature requirements. CDI-The product was discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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
Observed three large containers of chicken stock cooling in the walk in cooler. The containers are too large to facilitate adequate cooling. CDI-Due to the cooling time being past its time/temperature requirements the product was discarded. REPEAT. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed a wet wiping cloth being stored on the back faucet of a prep sink. This is not an acceptable location to stored wet wiping cloths. CDI-The cloth was removed. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
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 two scoop handles being stored in the food product. CDI-The scoops were removed from the containers of product. REPEAT. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed the lid to the assemble flip top cooler in need of repair. Have repaired. REPEAT.
*The facility had replaced the rusted shelving. No points were taken.* |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed a leak coming from the plumbing underneath the hand sink. CDI-A maintenance operator was onsite and was able to fix the leak. REPEAT.
*The leak from the last inspection was repaired. No points were taken.* |