|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed employee answer phone and then proceed to prep soups and plate food without hand washing occurring in between. CDI- educated employee and employee immediately washed hands. 0 points. |
|
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 cut cabbage at 56-64 degrees F and was said to be cooling since last night. CDI- PIC voluntarily and EHS both discarded product during the inspection. Educated food prep employees on cooling methods, and cooling parameters needed for adequacy moving forward. -1.5 points. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf Observed chemical bottle that did not contain a label. CDI- chemical bottle was labeled during the inspection. - 1 point. |
|
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 very large pan of shredded cabbage cooling in a dense amount. CDI- Food was discarded due to expiration of time duration with cooling cabbage. -.5 points. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several large containers of dry ingredients that did not contain labeling. - 1 point. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests./ 6-202.15 Protect outer openings of establishment from insect or rodent entry. Food cooks were not wearing proper hair restraints while food prepping.
Observed a fly in back of prep facility. This could large part be due to the opening portion of the screen back door being exposed. Ensure that doors and other openings to the outside are properly closed off to prevent insect/Rodent entry. - 1 point. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Back prep sink is not currently plumbed doing to constant leak that's present when in use. Have prep sink repaired. All plumbing is to be in good working repair. 0 points.
General Comment: Remove wooden blocks located in the freezer along the ceiling. This is considered absorbent and is in an atmosphere that can contain moisture which can lead to the growth of mold. Ensure that all cold hold equipment is properly working. |