|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage stored on cutting board of make table and on shelf above food prep table. CDI: Education provided and employees moved beverages. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed house made pimento cheese and ranch dressing cooling at too slow of a rate in dressing make table. Approx. 30 min. Time passed and no temp change so products moved to walk-in freezer. CDI: Education provided and food employee moved product to walk-in freezer for rapid cooling. See temp chart for details. |
|
22
|
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 chicken wings being held above 41F in bottom portion of fry make table. Product prepared 03/13/22. CDI: Education provided and product moved to walk-in cooler for rapid cooling (40F). Observed spinach being held above 41F in bottom portion of dressing make table. Ambient temp of unit 45F. EHS recommended use of ice bags to keep products cold. PIC contacted service repair company during inspection. CDI: Education provided and product placed on ice for rapid cooling (38F). REPEAT VIOLATION. |
|
33
|
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 house made pimento cheese and ranch dressing prepared today between 9am-10am cooling in top portion of dressing make table. CDI: Education provided and food employee moved product to walk-in freezer for rapid cooling. See temp chart for details. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed dressing make table with ambient temp of 45F. TCS products placed on ice/moved to different units. PIC contacted service repair company during inspection. See violation #22 for details. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at spray nozzle and hot water knob at pre-rinse sink in dish area. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed flooring in beer walk-in cooler in poor repair. REPEAT VIOLATION. |