|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed the back handsink not supplied with papertowels today- supplied during inspection to correct. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P
Observed dishwasher sanitizing at <50ppm today- primed and corrected during inspection to correct. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed raw fish, raw shrimp, and homemade ranch stored at >45F today- products moved and quickly chilled on an ice bath in the freezer today.
(see Chart) |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed pepperjack cheese that was opened on the 21st->7days prior. Discarded today to correct.
Provide documentation that this product meets the definition of exempt cheese as stated in30501.17F3 |
|
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 ribs cooling in a deep portion, uncovered inside a metal pot, in an ice bath. Outside of product after sitting in ice water for 40 minutes was 134 and internal was 195F. Product placed onto metal pans in thin portions and placed into walk in freezer- see chart. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed a box of raw chicken on the floor today- picked up and placed into cooler to correct. |