|
4
|
1
|
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 open employee drink cup stored next to bbq sauce steam table. CDI- Drink removed. . |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed raw unwashed produce (asparagus) above a few RTE sauces in walk in cooler. CDI- Asparagus moved to shelf with other raw produce and stored below washed/RTE produce. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed large percentage of dishes stored as clean with food debris left on them. Have all dishes re-washed. Will follow up within 10 days that dishes are being properly cleaned. |
|
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 tub of roasted and bagged corn on the cob cooling approx. 2 hrs at 95 degrees. CDI- PIC moved corn to walk flat pans and placed in walk in freezer observed at 41 degrees15 minutes later.
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 sliced and diced tomatoes cooling 4 hrs in walk in cooler and prep cooler make table at 47 degrees. CDI- Improperly cooled tomatoes were voluntarily disposed of by PIC. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken cold holding in two prep cooler drawer coolers at 47 degrees and just prepped corn salsa on make table at 60 degrees. Chicken that had been placed in drawer coolers 2 hrs earlier was moved to walk in cooler to chill. Corn salsa that had been prepped 30 minutes prior to inspection was moved to walk in cooler to chill. Be sure fresh prepped foods are chilled to 41 or below before cold holding. |
|
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 foods actively cooling in deep and covered containers including pastas, corn on the cob, chili, and rice. CDI- Reviewed proper cooling methods with PIC. Items moved to flat pans and/or ice baths to speed cooling process. All foods observed to be cooling at proper cooling rate. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed a prep cooler and a reach in cooler on cook line with no thermometers in them. CDI- PIC placed working air thermometers in coolers. |
|
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 a couple prep coolers with badly cracked and damaged inside door paneling. Needs repair or replacing. |