|
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 several pots with grease build up stuck on outsides of them, needing better cleaning. CDI- Pots placed in dish to have grease build up removed. Points not doubled at this time as improvement observed to over-all dish cleanliness. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
Yes |
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 two deep tubs of yellow gravy and brown gravy cooling at room temp for approx. 2 hrs with a bag of ice added to help cool but tubs were too deep. Foods observed at 95-109 degrees, not making the two hr cooling requirement to reach 70 degrees. CDI- PIC re-cooked gravy to 165 and stove then placed gravy in shallow pans and placed un-covered in the freezer to rapidly chill. Observed tubs of gravy at 70 by end of inspection. Will follow up within 10 days that proper cooling procedures are being used. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 deep tubs of gravy cooling for approx. 2 hrs. Bag of ice had been added to pans of gravy but tubs were too deep and food was not being stirred to help cool gravy. CDI- Reviewed proper cooling methods with PIC. Gravy reheated to re-cooled in shallow tubs using walk in freezer. Will follow up facility is using proper cooling methods. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination. Observed cake boxes stored in dry good storage room un-covered, not protected. |
|
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 cook line reach in cooler with torn and/ or separated gaskets needing replacing.
4-502.11(A) Maintain utensils in good repair. Observed plastic tub in use that is cracked and broken in some places. Tub removed from use. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 door way at walk in freezer with several areas of torn metal needing repair. Observed broken floor tile on cook line needing repair/ replacing. Observed baseboard tile and wall damage in walk in cooler behind storage rack needing repair. Observed loose and falling employee restroom ceiling tile needing replacing. |