|
31
|
0
|
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 raw meat products that had been divided up into small, portion sized, tightly wrapped baggies in the walk in cooler. Items were observed to be 47-50F. EHS had PIC place items into the walk in cooler to rapidly chill. Items are portioned from refrigerated ingredients, but had risen in temperature. EHS recommends keeping the bulk of the meat product in the walk in cooler during portioning, removing only what can be portioned quickly, such that the temperature does not rise. EHS temped items in the walk in at proper temperature before end of inspection. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed fly fan at the rear employee door turned off while door was propped open. PIC turned item on such that no flies could enter establishment. EHS did not observe any insects, flying or otherwise in the facility, thus no points deducted. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pots and pans throughout dish area. Facility should produce an SOP or risk control plan for reducing the amount of wet stacking of pots and pans in the establishment, as this violation has been repeated multiple times. Wet stacking allows for a moist environment for any pathogenic organisms that survive the wash/rinse/sanitize process, and should be reduced to as negligable levels as possible. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker debris present on the exterior of several large marinade containers in the establishment. Stickers must be removed in the wash/rinse/sanitize process as they are not cleanable, and thus unable to be sanitized, which may allow them to harbor pathogenic organisms. Items were removed for de-stickering and re-processing. |