|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- REPEAT- Observed shredded cheese at 50F in the flip top unit. PIC stated the item is placed in the flip top after bag is open and that occurred 45 mins ago for this item. After 30 minutes of the first temp the item was still at 50F. No cooling occurred while the item was in the flip top unit. CDI- PIC was able to place the item in the walk in cooler uncovered to quickly cool. EHS observed the item to cool to 43F before the end of the inspection. Ensure all TCS foods are at 41F before placed in the prep unit. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed sliced cheese (45F), slaw (45F), and chili base (44F) above 41F. CDI- Per state memo education was provided to the PIC to ensure all TCS foods are kept 41F or below. State memo requires no point deduction for TCS foods kept 42-45F during the first inspection in 2019. However during the next inspection corrective action and point deduction will occur for TCS foods between 42-45F or above 41F. |
|
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-REPEAT- Observed shredded cheese cooling in a prep unit and not meet the proper cooling parameter. Also observed chili base in the reach in covered. CDI- Education was provided on how to properly cool. Both items were placed in the walk in uncovered to quickly cool. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. -REPEAT- Observed an employee working with food while wearing a watch on the wrist.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -REPEAT- Observed an employees working with food without wearing a head cover. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- Observed several metal and plastic containers stacked together and still wet. |
|
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 cooking equipment and shelving near cook line in need of cleaning do to food debris and grease residue. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 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 floors and walls of hard to reach areas in need of cleaning do to grease and food debris build up. Hard to reach areas are behind and underneath equipment. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.- Observed employee clothing and other possessions stored with boxed drinks. |