|
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 3 plastic containers of collard greens prepared yesterday at 56F. CDI collards were discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 sanitizer buckets not labeled. CDI buckets labeled. |
|
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 collard greens prepared yesterday cooling in large plastic containers in walk-in cooler. CDI collards were discarded. PIC stated kitchen staff is supposed to cool collards in metal containers before placing in plastic containers. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed knife stored between prep cooler and prep table. CDI knife was moved to easily cleanable location. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelves in prep coolers and walk-in cooler. Observed handle broken on 4 door reach-in cooler.
4-101.19 Nonfood-Contact Surfaces - C. Observed coolers in bar lined with cardboard. Remove cardboard. |
|
47
|
0.50
|
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 shelves soiled in walk-in cooler. Observed food and grease buildup collecting on equipment throughout facility. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall coving in disrepair in kitchen near beer cooler. Observed food tiles in disrepair under several pieces of equipment in kitchen.
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food and grease residue under equipment throughout facility. |