|
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 containers of pasta and cut romaine cooling with a rate of 0F/min. Items had less than 30 min to cool before cooling of the items are no longer within the cooling parameters. CDI PIC placed cut romaine and pasta in the reach in freezer to rapid cool. |
|
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 large and stacked covered containers of cut romaine cooling in the reach in unit. Observed individually wrapped pasta cooling in a container stacked in the walk in cooler. CDI EHS discussed proper cooling methods with the PIC and PIC uncovered and placed into the reach in freezer. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility without a thin-probe thermometer. Ensure to provide at all times. Verification required. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees prepping food while wearing wrist bracelets and wrist watch. Ensure to remove. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp cloths stored throughout prep tables and surfaces in the kitchen. Ensure to store wet wiping cloths in the sanitizer buckets. CDI PIC removed wiping cloths during the inspection. |
|
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 non-food contact surfaces (exterior of equipments, gaskets, NFCS of deli meat slicer, etc.) with debris build up. Ensure to increase cleaning frequency. |
|
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 ceiling tiles, AC vents, and walls with debris build up. Observed black build up in caulking around the 3 comp sink. Ensure to increase cleaning frequency. |
|
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 jackets hanging on the dry storage shelf. Ensure to provide a designated area for employee clothing and possessions to prevent contamination. |