|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed a couple of food employees handle soiled dishes, go in and out of walk in cooler and then proceeded to food prep without washing hands and changing gloves in between task. CDI - food employees changed gloves and washed hands during the inspection. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Sausage patties were hot holding below 135 degrees. CDI- PIC voluntarily discarded food items. |
|
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 shredded lettuce cooling walk in cooler in dense container fully closed. CDI- Lettuce lid was removed and lettuce was put in shallow container for better cooling. |
|
47
|
0.50
|
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. Remove grease buildup from interior of fryers, exterior of grill station. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Some floor tiles are damaged throughout facility, better maintain facility by frequently cleaning floors, walls and ceilings to remove grease buildup.
General Comment: Ensure that thermometers are sanitized before being inserted into foods when checking the temperature. Observed employee not sanitize thermometer prior to entering into food product. |