|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one opened energy drink stored on a food preparation table. Beverage was relocated. Improvements made since last inspection. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground pork stored on the same meat tray as whole pork cuts. CDI- storage rearranged. |
|
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 Observed one robot coupe stored clean with debris behind the blade. CDI- item set aside for recleaning. Improvements made since last inspection. |
|
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 one 5 gallon container of cajun turkey soup prepared on 11/8 in the walk in cooler. The soup was 62F at 10:30AM. CDI- soup was discarded. |
|
21
|
3
|
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 an opened container of goat cheese in the walk in cooler without a datemark, one opened container of feta cheese in the walk in cooler without a datemark, chicken soup made 11/6 without a datemark, green bean casserole in the deli case without a datemark, and macaroni and cheese in the walk in without a datemark. CDI- foods were backdated or discarded.
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 3 large 5 gallon containers of chili dated 10/29 or 10/30 in the walk in cooler, chicken salad dated 11/2 in the walk in cooler, and chicken salad dated 10/29 in the walk in cooler. CDI- foods discarded. |
|
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 one large container (5 gallon bucket) of cajun turkey cooling in the walk in cooler. The soup was prepared on 11/8 and was 62F on 11/9 at 10:30AM. CDI- food was discarded. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed several foods including potato salad, cole slaw, chicken salad, and corn bread salad packaged on site and placed into a customer self service cooling case without ingredients listed or the name and place of business of where the food was packaged. VR required in 10 days. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one case of corn and several sauces in a milk carton stored on the floor of the walk in cooler and multiple food boxes stored on the floor in the walk in freezer. |