|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
(4-602.11) (E4) Equipment food contact surfaces and utensils shall be cleaned any time contamination may occur. Observed soiled ice machine at the drink station near the restrooms. |
|
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 foods in the prep top cooling at a rate of 0 for 1 hour. Items were prepped prior that morning and placed directly into the prep top. CDI-Items were placed into the walk in cooler to coll items down. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in cold drawer and prep top holding above 41F. CDI- Sausage and pepperoni were discarded. Other items were placed in the ealk in to cool down. See temperature chart for more details. -REPEAT Facility has failed to meet compliance for cold holding for 9 consecutive inspections. A risk control plan will be completed within the 10 day VR time frame. -VR |
|
31
|
0.50
|
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 large bins of spinach and cole slaw in the prep top units not holding at 41F. Observed corn salsa and turkey beat wrapped in bags before being cooled to 41F. Allow food items to cool to 41F or below before covering food items in bags. CDI- Items were spread on flat metal pans and placed in the walk in cooler. -REPEAT |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of wet stacked containers at the dishwasher area. CDI- Containers were arranged to promote adequate drying. -REPEAT |