|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine interior plastic baffle walls with black buildup. Clean more frequently to avoid buildup. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple products (salsa, corn salsa, slaw, tomatoes, pickled onions, pimento cheese, grilled onions) in flip top unit holding above 41F during inspection, see temperature chart. Through discussion with PIC, unit has been having trouble maintaining temperature. PIC stated unit had been serviced this morning, but was still holding around 50F ambient air temperature during inspection. Products temporarily put on Time as a Public Health Control (TPHC) after EHS determined that all products had been stocked into prep cooler at 12pm. PIC labeled each product with a beginning time of 12pm and end time of 4pm. EHS ensured that all products were thrown away at 4pm. PIC stated they will not use this unit until fixed, will work out of other flip unit and walk in cooler for the time being. VR by 8-1-21 to ensure unit is working properly. REPEAT. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 5 metal pans of mac and cheese and 2 containers of heavy cream without date mark. Products were labeled with "first out" but did not have a date. Through discussion with PIC, employees were unware that date needs to follow product when divided into smaller portions. CDI- all metal pans and heavy cream were date marked during inspection. PIC will ensure employees are aware of date marking requirements. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility putting hush puppies on TPHC without proper written procedure. Facility had time procedure written for other products, but not for hushpuppies. Hushpuppies were not properly labeled with a start and end time. CDI- hush puppies labeled with start and end time, procedure edited to include hushpuppies. |
|
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 wet wiping clothes on prep surfaces, not held in sanitizer. |
|
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 metal and plastic pans throughout facility wet stacked. Ensure equipment and utensils are air dried before storing as clean. |
|
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 flip top station unit not holding temperature during inspection, ambient air around 50F. Observed handles missing/broken on reach in units. |
|
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 gaskets throughout facility with black buildup, in need of cleaning. Observed spray nozzle at dish pit with food debris buildup. Ensure more regular cleaning. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed prep sink across from hand sink near walk in cooler slowly leaking water from the faucet. Repair to ensure no leaking water. |