|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to hands inks. Handsinks may only be used for handwashing.-Pf - Observed equipment and pan of food stored in front of and next to handwashing sink at prep table in walk in cooler. CDI, items removed. Repeat. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed 1 pan of ham stored with ground beef in reach in drawer refrigerator. CDI, ham relocated from drawer. Improvement made since previous inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed blanched corn prepared the day before in different locations in kitchen along prep line and walk in cooler not date marked and racks of blanched fries not date marked correctly and with a prep date of today as communicated by operator but prepared the day before. CDI, corn voluntarily discarded by PIC and blanched fry dates updated to accurate date of preparation. |
|
31
|
0.50
|
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 2 containers of lettuce container of cabbage and several containers of cut tomatoes prepared earlier today and recently placed in prep unit according to operator. CDI, foods relocated to shallow pans and placed in walk in cooler to rapidly cool. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 food stored on ground in walk in cooler that operator stated was from delivery. Observed low reach in drawer holding corn bread less than 6 inches from ground.
3-307.11 Miscellaneous Sources of Contamination - C - Observed utensil used for raw chicken stored with utensil used for raw beef. CDI, utensils relocated for cleaning. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths used to stabilize cutting board in kitchen. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of cleaned pans being wet stacked. |