|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed an employee place pickles onto a sandwich without gloves on. CDI- sandwich was discarded. |
|
14
|
0
|
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 Observed a deli slicer that had not been used today with visible debris accumulation on the back of the blade. CDI- item was recleaned during inspection. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed fried fish being removed from the fryer at 110F. Employees stated the fish was fully cooked prior to EHS taking temperature of product. CDI- EHS instructed employees to continue cooking fish until a final cook temperature was achieved. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed gravy and baked beans that were made on previous days being reheated in steam table. CDI- items were placed onto stove and promptly reheated to above 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 5 trays of raw chicken wings being stored at room temperature for an extended period of time during inspection. The chicken wings were between 50-60F. Observed a garlic in oil mixture that is made in-house being stored at room temperature. CDI- chicken wings were placed back into walk in cooler; garlic oil mixture was discarded. EHS advised PIC to only bring product out for cooking when it is ready to be cooked. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 chicken wings and grilled vegetables cooling at room temperature in kitchen. The grilled vegetables went from 120F at 10:45AM to 87F by 11:45AM. The chicken wings went from 110F at 10:55AM down to 86F by 11:35AM. CDI- these items were transferred to the walk in cooler. EHS recommended placing items into WIC for cooling once products drop below 135F. No point escalation as products were still cooling within appropriate cooling parameters. EHS recommended purchasing additional units for cooling/maintaining foods cold due to limited space and extensive menu. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on the floor in the walk in cooler. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled dry wiping cloths being stored on prep. counters. |