|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Employees shall not eat where exposed food, clean equipment, utensils, clean linen, or single use articles can be contaminated. Observed open cookies with crumbs around the counter over the uncovered ice cream. Cookies discarded today. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands.-PObserved some employees fail to use a papertowel to turn off water. Rewashed during inspection and gone over with other employees. |
|
7
|
0
|
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.-PObserved no tongs or scoops at chip dispenser and lemon dispensers today. Employees must use a scoop rather than the bowl to avoid bare hand contact.Tongs placed at all stations today to correct. |
|
14
|
1.50
|
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. -PfObserved build up the tea nozzle and inside of the ice machine today. Be sure these are washed and sanitized frequenly enough to preclude growth.Being washed, rinsed, and sanitized during inspection to correct.Observed multiple plates stored as clean today with debris still on the food contact portion. Be sure to spot check these better before placing as clean. |
|
18
|
0
|
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 frijoles cooling >2 hours and still had not fallen to 70F or less. Discarded during inspection to correct. |
|
31
|
1
|
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 frijoles cooling on a speed rack today in the Walk in. These pans were tightly stacked which reduced the airflow. Recommend to fill these pans more shallowly and to stir product if needed.Product discarded today. |
|
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 many cups stacked wet today.4-903.11 Store utensils inverted when they are in storage. Observed dessert spoons with the mouth piece up today. |