|
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 bakery side handsink blocked by mobile racks. CDI: Racks relocated in order to provide clear walk way to handsink.' |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shredded chicken being held out of cold well on sub line. Chicken was above 45F. CDI: Item rapidly cooled in Walk in cooler and line changed around to accomodate the extra food. REPEAT VIOLATION Improvement since last inspection. |
|
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 some foods labeled with 8 day shelf life in meat cooler. CDI: PIC stated that the machine prints the discard date. PIC directed to change machine dating so that it is only 7days. No food items were found to be out of compliance based on date marking. |
|
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 hot chicken patties cooling in walk in cooler on rack covered with plastic bag. CDI: Bag removed. Observed kale salad cooling in cold holding display unit. CDI: Item moved to walk in to rapidly cool. |
|
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 general cleaning of coolers and around equipment needed. Ensure that good detail cleaning is being done as necessary in order to prevent build up and prevent pests. REPEAT VIOLATION |