|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal drinks that were uncovered observed stored on prep/food contact surfaces throughout kitchen. CDI: drinks were discarded. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
Repeat:
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. Large stock pot of veggie stock that cooled from yesterday in walk-in cooler still at 55 deg F. Manager stated that veggie stock started cooling at ~3:30p yesterday. CDI: veggie stock was discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
General Comment:
7-201.11 Store toxic materials to avoid contamination. -P. Orange cleaner spray bottle observed stored on prep table at front prep cooler. CDI: relocated to chemical shelf. |
|
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. Veggie stock cooling in large batch and covered, 2 pans of gravy cooling in large bathes while covered, and stewed chicken cooling in ice bath that was inadequate. CDI: veggie stock discarded; cooling methods were discussed with manager; products transferred into adequate ice baths and shallow pans. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General Comment:
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Food stored on floor inside walk-in freezer. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat:
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards observed worn and with deep cuts. Manager stated that he is in the process of getting all new cutting boards; 2 new cutting boards observed in facility. |