|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-REPEAT- Observed misc. pan of ladles, tongs, scoops, stored as clean above soup station with food debris. CDI - utensils taken to dish pit for rewash,rinse,sanitize. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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- REPEAT- Observed refried beans only drop to 83F from 135F in 2 hours. CDI- PIC voluntarily discarded. NOTE: Point deduction did not increase due to a great improvement with cooling. On the last inspection there was several items documented to not cool properly and today there was only one. No permit action required. Last inspection had 13 items cooled improperly to one today. |
|
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 various TCS foods in flip top unit (see temperature chart) above 41 degrees. CDI- PIC voluntarily discarded product. |
|
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-REPEAT- Observed refried beans cooling at ambient temperature prior EHS recommending moving to freezer. Size of pan for batch and only stirring once does not allow for proper cooling. Improvement from last inspection on number of products not properly cooled CDI- PIC voluntarily discarded beans. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -REPEAT- Observed wet cutting boards stored as clean wet stacked in dish pit area. Observed a couple stacks of metal pans still wet after cleaning. NOTE: No increase in point deduction since an improvement is noted from last inspection. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets at grill prep unit in bad repair. Tears in gasket affecting ability of unit to hold temp. Observed prep unit functioning at 56F. PIC discarded all TCS foods above 41F. PIC not using unit until repairs are made.
4-502.11(A) Maintain utensils in good repair.- Observed several handles to utensils in need of replacement due to burn marks and deep grooves. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- REPEAT- Observed grease and food debris build on equipment throughout the facility. |