|
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 facility thawing shrimp in a colander inside the hand sink in the kitchen. CDI- shrimp removed from sink. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed cutting boards on prep. line from 3:30PM-4:30PM that had been in use since 11:00AM and had not been cleaned since the night before. CDI- items were recleaned. |
|
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 41F. -P Observed green beans at 88F in the walk in cooler at 4:10PM. PIC indicated the green beans were placed into the walk in cooler at 11:30AM for cooling. CDI- product discarded. EHS provided cooling chart today. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in the walk in cooler and along the prep. line cold holding above 41F (see chart). VR required to ensure compliance. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 Observed one container of meat loaf not dated in a flip top reach in cooler. CDI- product dated.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of ribs in the walk in cooler with a prep. date of 3/7. CDI- product discarded. No points deducted as facility has good understanding of datemarking. |
|
31
|
0.50
|
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 salsa cooling in the walk in cooler in a high volume covered container while at 64F and green beans in a high volume covered container also cooling in the walk in cooler while at 88F. Both items were made earlier today. CDI- green beans discarded; salsa was transferred to a shallow metal pan and was uncovered and stirred. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed facility thawing ribs at room temperature during inspection. |