|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy black microbial build up in ice machine. Clean. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage holding < 135 F in steam wells. CDI- Item was re-heated to above 165 F (See temp chart). |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple items, including but not limited to; butter, pooled eggs, slaw, sliced cheese, cut lettuce, shredded cheese, milk and shredded pork above 45 F (see temp chart for locations of items). It was discovered walk in cooler was not holding at 45 F or below. Facility had just received a delivery and items received on today's order were removed from walk in cooler and placed into raw chicken cooler. CDI- Items that were out of temperature < 2 hours were placed into raw chicken cooler and all others were voluntarily discarded. Product disposition form created. Violation #20 REPEAT. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 no time stamp on blanched fries upon arrival. CDI- Time stamp provided. REPEAT. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometer present in walk in cooler and exterior thermometer was not operational. Provide thermometer or repair external thermometer. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed split gaskets throughout kitchen. Repair. Observed walk in cooler not holding 45 F or below (See temp chart). CDI- Technician was called and arrived on site before end of inspection. Technician stated the unit was frozen up and was also in need of a new temperature gauge and defrost timer. Unit was defrosted by the end of inspection, however technician had to leave to obtain required parts. EHS will return to check status of walk in cooler. EXCLUDE ALL POTENTIALLY HAZARDOUS FOOD FROM WALK IN COOLER UNTIL EHS VERIFIES CORRECTION- use raw chicken walk in cooler until repair has occured. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on flooring throughout kitchen including but not limited to; walk in freezer, cooler and raw chicken cooler. Clean. |