|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed cups without lids or straws stored out on preparation stations. Ensure that drinks are stored in a manner that prevent possible contamination. Discarded during inspection. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Ensure that food establishment is storing unwashed produce underneath washed produce. Observed unwashed peppers and other vegetables stored above ready to eat foods. Rearranged during the inspection. |
|
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 41F. -P Observed bulk container of ground beef at 90 degrees during initial walkthrough. After and hour and four minutes temperature read at 73. Food was not going to meet cooling due to the amount of food in the bulk container. Food was reheat then placed in ice bath in walk in cooler to cool at a faster rate. |
|
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 sausage in hot holding well below temperature threshold at a temperature range of 115-130F. Discarded during the inspection. |
|
31
|
1
|
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 ground beef stored in a bulk container inside of the walk in cooler. Food employees shall ensure that foods are broken down in smaller amounts to fully meet cooling. Ground beef was divided into smaller portions and placed in ice bath inside of walk in cooler. |
|
38
|
1
|
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. Observed
employees without proper hair restraints upon arrival. |
|
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 wiping cloths out on countertops during initial walkthrough. Wet wiping cloths were placed in chemical sanitizer during the inspection. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up left attached to some gasket channels and the bottoms of reach in coolers/freezers. |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
Yes
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can inside of women's bathroom. |