|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Food items at prep cooler in back prep area not under temperature control. Operator Joanna Jackson advised cooler recently stocked. All TCS foods removed and replaced with foods from walk in cooler. All replacement food items placed on ice as a temporary measure until prep cooler is repaired. Operator immediately sent request for repair of prep cooler. Return visit to be completed by October 31, 2014 to check for repair. |
|
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. Turkey being cooled in walk in cooler. Turkey was cut into smaller pieces, but was covered tightly during cooling process. CDI- method corrected. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Two containers of in use sauces/ dry mixes not labeled per the rule. CDI- verbal correction. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee assisting with food prep at front bar area and washing utensils not wearing hair restraints. CDI-n verbal correction; employees put on hair restraint. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Wet wiping cloths being stored in containers of soapy water and sanitizer. All containers with cloths in them stored on the floor. CDI- verbal correction, storage corrected. Discussed options with operator. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. In use tethered knives with visible food debris on them stored in bucket of sanitizer on the floor next to the prep cooler at the front prep area at the bar. CDI- storage corrected; various options for storage discussed with operator and employee. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Containers at back warewashing area stacked tightly while wet. CDI- verbal correction. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Under counter dish machine, additional prep cooler, and panini press with ventless hood has been added to front bar area without prior approval from MCHD. Sr EHS A. Watson was notified of additions. Operator was notified that directive provided to inspector today is to cease operation of additions at the bar area and contact MCHD for in field plan review. Information provided today. |