|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. -Pf Observed back handsink blocked by multiple large bins. CDI - Employee relocated bins to unblock handsink. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods in walk in cooler. CDI - Employee reorganized boxes to correct storage order. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed raw chicken cooling in walk in cooler; no change in temperature within 30 minutes. CDI - Item was uncovered to cool rapidly under fans in walk in cooler. |
|
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 raw chicken cooling from ambient temperatures with plastic tightly covering product in walk in cooler. CDI - Item uncovered and moved under fan in walk in to cool rapidly.
Observed cooked chicken cooling at room temperature on counter when entering facility; chicken was recorded to be >135F so not yet starting the cooling time/temperature. Employee labeled chicken for 2:00 pm start time for cooling process. Chicken at 135F around 4 o'clock during inspection. CDI - Chicken immediately moved into walk in cooler and uncovered to cool rapidly.
REPEAT. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen door slightly open allowing pests to enter facility.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area entering through back door.
Ensure screen door is tightly closed at all times. |
|
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. Observed rusted shelving in flip top units. Repace/repair as necessary.
4-101.19 Nonfood-Contact Surfaces - C Observed cardboard being used on shelving. Cardboard is absorbent and not easily cleanable. Remove from food prep and storage areas. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves in walk in in need of cleaning. Increase cleaning frequency. |
|
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. Observed shelf next to front handsink with damage making it no longer smooth and easily cleanable.
6-501.12 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 around soap dispenser at front handsink. Increase cleaning frequency. |