|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed 2 employees turn off the faucet with bare hands. Observed an employee quickly rinse hands with no soap and then return to work without drying hands.
2-301.15 Only wash hands in handwashing sink. -PF - Observed an employee wash hands in the food prep sink.
CDI - explained the violations and demonstrated the correct location and procedure for hand washing. |
|
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 a large container of refried beans at 51F in the reach in cooler. PIC stated they were cooked last night and placed in there to cool.
Observed a container of red beans cooling from this morning. PIC stated the beans started cooling at 9 AM. At 11 AM the beans were 93F.
CDI - both items were discarded due to cooling time/temperature requirements. Explained the requirements and correct methods for cooling; left another cooling chart with the PIC. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
REPEAT VIOLATION 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed fried shrimp and chicken holding below 135F in the steam table. CDI - items were reheated; see temperature chart. Verification required 4/26/2019.
Facility is not doing TPHC (time as a public health control) but recommended it again; another procedure sheet was emailed with the inspection. |
|
31
|
1
|
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 a container of chicken cooling while covered in the reach in cooler and a thick amount of beans cooling in a tall plastic container. CDI - explained proper cooling methods and referred to the cooling chart that was given to the facility. The chicken was uncovered and placed in 2 shallow pans and left uncovered to cool. The beans were discarded due to a time/temperature violation noted in #18. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the right door of the reach in cooler by the hand sink; replace gasket. |