|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-703.11 Hot Water and Chemical-Methods - P Observed employee wash, rinse, and sanitize knives, but knives were simply dipped in sanitizer. Sanitizer contact time was not met. CDI: Items rewashed properly. |
|
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 one 1/3 pan of chicken thighs cooked today cooling in walk in while covered. All other items cooked or prepared today were cooling or cooled properly during inspection. EHS discussed with PIC about their cooling procedures and methods for all items. REPEAT VIOLATION Overall there have been significant improvements and changes made to cooling procedures over the past few inspections. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee with no hair restraint upon entering facility. CDI: Employee donned hair restraint. |