|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee filling containers with water from the handsink and blocked handsink by grill. CDI PIC redirected employee to fill containers in the 3 comp sink and moved trash can blocking handsink by grill. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging has be in good condition, intact and protect the food inside - Pf Observed 3 dented cans stored on can rack. PIC stated the cans were dented by an employee from falling off the rack. CDI EHS discussed about using dented cans immediately if dented by an employee and date marked. Previously dented cans cannot be held for later use and shall be discarded. CDI PIC voluntarily discarded cans. |
|
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 45F. -P Observed 5 large smoked turkeys at 54-60F and chili above 45F. See temp chart. PIC stated turkeys were smoked the night before and left in the walk in to cool before they covered turkeys and chili was made the day before. EHS determined that turkeys and chili did not cool properly. CDI PIC voluntarily denatured and discarded 5 turkeys and chili above 45F during the inspection. |
|
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 container of baked bean on steam well hot holding below 135F (see temp chart). CDI PIC reheated baked beans during the inspection. |
|
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 smoked turkeys made the day prior covered in the walk in cooler. 5 large turkeys covered and failed to cool properly (see violation 18). Obseved chili in large portions in a deep plastic container with the lid covered. EHS discussed with PIC cooling methods and using walk in freezer to cool large turkeys. CDI PIC voluntarily discarded turkeys and chili that failed to cool. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several damp wiping cloths on prep tables. CDI damp cloths were removed during the inspection. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers wet stacked. Ensure to properly air dry before stacking. Repeat violtion. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with deep cuts at flip top units. Repeat violation. Points were not esculated due to imrpovement in cutting boards and PIC ordered new boards.
4-501.11 Maintain equipment in good repair. Observed reach in unit with broken handles. Repeat violation. |