|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an employee rinse a bucket that contained raw chicken wings out in the hand sink. CDI- discussion with PIC about using hand sinks for hand washing only. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above potatoes in the walk in cooler. CDI- storage was rearranged. |
|
18
|
0
|
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 vegetable soup and cooked yams at 43-44F in the walk in cooler at 2:30PM. EHS observed other items holding at 41F in walk in cooler. The yams and soup were being stored in high volume containers. PIC Kiki indicated the items may have been removed from the cooler in the morning around 9:30AM during restocking/refilling. CDI- products were discarded. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara stored on stove top at 113F without the stove burner on. CDI- product was discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed dressing cups in a glass-front reach in cooler and items in a flip top cooler along the cook line cold holding above 41F (see chart). Verification required to ensure equipment is functional. |
|
31
|
0
|
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 rice cooling in a high volume container in the walk in cooler while covered with a lid. CDI- product was transferred to 2 containers and placed into the freezer. |
|
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 plastic containers stored above the dish machine stacked while wet. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
Yes |
4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed the top portion of the 'buffalo' style chopper with gashes in metal where food debris was being trapped. Verification required to ensure item is replaced. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the metal shelving inside the convection oven and on/in-between cook line equipment and fryers. |