|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed back of house hand sink with rack pushed in front of it and front line hand sink with trash can pushed in front blocking access. CDI - PIC relocated away from sinks to provide access for hand washing. Observed employee use back of house hand sink to fill pans with water for ice baths. CDI - EHS directed employee to obtain another container and use food pre sink to obtain water. Do not use hand sinks for purposes other than hand washing. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
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 cut taco lettuce placed into WIC for cooling at 7:30 am at 50f at 10:20am still at 50f at 10:45 am and again still at 50f at 11:15 am. CDI - PIC removed some pans and used ice water bath in food prep sink to flash lettuce quickly to 41f as the 4 hour cooling timeframe would end at 11:30. Remaining pans not ice water flashed discarded.
Observed pans of fresh salsa in WIC cooling at 43f at 10:20 am still at 43f at 11:15. CDI - PIC removed lids and spread out to cool. EHS verified at 41f by end of inspection.
When cooling ambient temperature foods, the food must cool to 41f within 4 hours. |
|
31
|
0.50
|
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 numerous TCS food items cooling in the WIC and in line coolers using improper methods. Food items like cut lettuce, shredded cheese, fresh salsa, and more observed in deep pans sealed with plastic lids and stacked on top of one another 2 or 3 pans deep and then stacks tightly packed together which restricts air flow to product. Shredded cheese was observed stacked together ightly sealed with plastic wrap with pieces of cardboards placed between pans which insulates the product further. Pans of foods sealed with lids were observed placed into service coolers while still cooling. CDI - pans uncovered, spread out, cardboard removed and some placed in ice baths to facilitate quick cooling.
When cooling foods, use methods that allow the food to quickly cool. Do not seal foods into containers with tight lids or wraps while cooling. Do not stack together or tightly pack together pans of foods that are cooling. Do not cool foods in to front line service units which are heavily used. REPEAT |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present in back of house and at customer beverage station. Observed live cockroach on wall in back of house near ice machine. Contact PCO for service. |
|
42
|
1
|
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. Observed multiple metal food pans stored stacked together wet on clean utensil racks. Air dry pans before stacking together. REPEAT |