|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
3-302.11(A) Separate the different types of raw animal foods. -P
COMMENT: Observed eggs over covered produce in walk in cooler. Observed eggs below steak in reach in cooler (steak covered). CDI (corrected during inspection). Establishment is working towards correct separation; teachable moment; eggs were the only animal product out of place; PIC (person in charge) moved the eggs to their respective place. Points deducted at next inspection if not maintained in proper storage order. All other produce/animal foods stored correctly. |
|
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 45F. -P
Observed chicken chili at 50F and rice at 49F cooling in the walk in cooler from last night. CDI. The soup and rice was voluntarily discarded by the PIC. Follow cooling methods (#31) to meet time criteria as listed above. |
|
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 several TCS foods (see temperature chart) all above 41F. CDI. All TCS foods were voluntarily discarded by the PIC. TCS foods for sandwich prep cooler kept in the walk in cooler until new cooler that was ordered during inspection is installed. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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
COMMENT: In the walk in cooler, cooked potato skins were noted with a prep date of 2/7. PIC stated employee did not change date label as they go through this product quickly. CDI. PIC relabeled potato skins. No points taken as every TCS item in facility in need of date marking was labeled appropriately. Points deducted at next inspection if not correct at next inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 tortilla soup and rice in walk in cooler cooling in large containers with covered lids. PIC states cooling is achieved by ice bathing. PIC states employee did not cool items correctly from last night. CDI. The PIC voluntarily discarded the soup and rice. Adequate cooling methods (ice bathing in prep sink) was noted correct during inspection, follow those procedures, cooling soups to 41F before placing in walk in cooler due to container size. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
COMMENT: Sandwich flip top cooler was providing high air ambient temperature during inspection (50F at front of cooler). The PIC ordered a new cooler during inspection to be delivered today. The cooler was reviewed for compliance and is NSF listed. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
COMMENT: Repair broken floor tile. Seal all holes in the walls and loose FRP board throughout. Replace any lights that are out in the establishment especially in food prep areas. |