|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed 3 personal drinks stored on prep tables next to cutting boards and utensils. CDI- drinks were removed. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
General comment 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 cooked spinach dip cooling in the walk in cooler; dip was placed in the walk in to cool at 10:30 AM. At 11:50AM the dip was 95F. At 12:25PM the dip was 77F in the middle. CDI - PIC reheated the product to 165F and placed it on a sheet tray to rapidly cool. |
|
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 a large amount of spinach dip cooling in a deep pan in the walk in cooler; the item was not being stirred regularly to cool within the proper time frame (see comment #18 for CDI).
Observed salad cooling while covered with saran wrap. CDI - saran wrap was removed. |
|
42
|
0.50
|
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 several containers stacked wet. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat violation 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 several cracked floor tiles and low grout throughout the facility. |