|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed canned jalapeño pieces in basin of handsink at beginning of inspection. CDI - PIC cleaned basin. -1- |
|
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 8 day date marking on pepper mill chicken. CDI - PIC corrected SOP posted on pole to reflect current date plus 6 days to ensure date marking does not exceed the required 7 days. -0- |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 tightly wrapped cut cabbage cooling in walk in cooler after being changed out of deep container with temperature rising instead of falling during cooling process. Observed freshly cut Brie and other soft cheese cooling in cheese case. CDI - PIC removed covering on cut cabbage and placed Brie and soft cheese in blast chiller to cool. -1- REPEAT |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed peeling rusting support beams in walk in cooler. Observed ice buildup in large rear freezer at middle ceiling support, along shelving and walls by entrance. -0- |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on tracks for sliding doors at sub station and buildup on bottoms of pots stored on drying shelf. Observed buildup on racks of drying shelf. |