|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed three food employees don gloves without first washing hands. CDI - corrected verbally, hands washed then gloving. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one tray of shell eggs had been moved onto lid of ready to eat sauce during rearrangement of foods during inspection. CDI - placed back where they belonged. |
|
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 sticker residue on a few pans stacked above dish washing area. Observed soiled food chopper stored as clean. CDI - all broken down and run through dish process again. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 foil covered hotel pan of cooked pasta measuring 70F after four andf one half hours of cooling. Observed two covered plastic pans of beans dated yesterday in walk in cooler - beans measured 56F in center of product, 48F near edges. CDI - voluntarily discarded. Spent a lot of time discussing cooling with PIC and having him address the items currently entering the cooling process. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 covered pan of pasta cooling in walk in cooler. Observed covered stockpot of chicken broth cooling in walk in freezer. CDI - uncovered broth, discarded pasta (see 18). Observed very large pot of beans cooling on floor of walk in freezer. Beans measured 163F. Discussed with PIC dividing into smaller pans, adding ice wands, leaving ladle inside for frequent stirring.4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed refrigeration space is inadequate for amlout of food being cooled. PIC states facility is awaiting permit to move water heater into ceiling and add reachin cooler. Facility already has deliveries daily. |
|
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 many food items stored on floors of walk in cooler and walk in freezer - beef, peppers, sauces, cut lettuce, fruit drink, pot of beans, pot of chicken broth. |