|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at handsink in kitchen. CDI - Dispenser was restocked with paper towels. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT. Observed some metal containers soiled with food debris but stored as clean, ice machine with black buildup, and ice bin at server station with black buildup. CDI - Containers sent back for rewashing. PIC instructed on cleaning ice machine more frequently and cleaning ice bin in more detail. |
|
18
|
0
|
Proper cooling time and 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 several large covered plastic containers of cut romaine lettuce and shredded lettuce in cooling process in WIC but only dropped 1 degree in over an hour. Also observed large covered metal container of diced tomatoes in cooling process in WIC but dropped 0 degrees in over an hour. See chart above. CDI - All lettuce were moved to sheet trays for faster cooling. Tomatoes were portioned out into smaller portions for faster cooling. All items were uncovered. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked wings, 7 trays of BLT, 4 containers of coleslaw, pulled pork, pepperjack cheese, and white cheddar cheese maintaining temperatures above 41F. See chart above. CDI - The cooked wings, the BLT's, and one container of coleslaw from yesterday were voluntarily discarded. All other items were taken to freezer for quick cooling. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT. Observed cooked wings in fridge, several trays of fries in WIC from this morning and yesterday, sliced tomatoes in prep top all without date marking labels. CDI - All items were properly labeled.
Much improvement since last inspection. No expired items were observed this inspection. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed salad prep unit placed on TPHC at 11 am, but time stamp says 12:00-4:00. CDI - Label was corrected.
Also observed containers of cut lettuce, cucumber slaw, and edamame in salad prep unit that were re-stocked but facility did not give items new time stamps. CDI - Items were given new time stamps.
Also observed black beans and chickpeas that were poured directly from room temperature can into salad prep unit and placed on TPHC. Facility did not cool items to 41F before placing them on time. See chart above. CDI - Items taken to freezer for cooling. |
|
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 several large covered plastic containers of cut lettuce that were densely packed and large covered metal container of diced tomatoes that were densely packed all in cooling process in WIC. Items were not cooling at proper rate. CDI - Items were uncovered and either placed in sheet trays or portioned out into smaller portions. |
|
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 several metal containers and bowls wetstacking on drying rack. |