|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Cooked and raw chicken in reach in cooler at cook line not under temperature control. PIC Mark Trevett advised that cooler was opened frequently during lunch. See chart for temperatures. Exterior thermometer indicates 50F. CDI- Cooler was checked approximately 55 minutes later and food items checked cooling down; air thermometer at 47F. PIC removed large pan of cooked chicken and placed in walk in cooler. Cheese in prep cooler stacked high out of pan. See chart for temperature. CDI- Cheese removed from prep cooler. PIC also reminded of required 41F temperature for cold holding as of 2019.
Please see attached word document in regards to labeling for vacuum packaged BBQ. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. One medium container of salt and pepper mix not labeled, one container of dry batter not labeled. CDI- verbal correction to label. Other items on line labeled as required. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee not wearing hair restraint at start of inspection. CDI- employee did put on hair restraint. |
|
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. Two set of tongs stored on exterior spout of large re- therm kettle, but directly in contact with trash bag directly next to it. CDI- PIC removed tongs. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Three metal pans and two plastic bowls stacked together tightly while wet. Allow to air dry prior to stacking tightly. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Closed employee beverages stored co-mingled with facility items in reach in units and dry storage area. CDI- storage corrected. |