|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods such as chicken salad, macaroni cheese, and pasta salad in the walk in cooler. CDI- storage rearranged. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic buckets stacked clean with dried food debris on them. Some of the buckets also had sticker residue on them. CDI- items set aside for recleaning. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed a large rubbermaid storage container full of leaf lettuce in the walk in cooler. The lettuce was at 51F at 3:20PM and was made and set in the walk in cooler for cooling at 10:00AM. CDI- lettuce discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheeses above 45F in a flip top cooler (see chart). CDI- cheese was relocated to walk in cooler for cooling. |
|
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 lettuce in a rubbermaid storage container at 51F after cooling for more than 4 hours. The lettuce was cooling in a high volume container with the lid affixed. CDI- product discarded. Instructed facility to use ice layers between salad layers or to divide salad into smaller containers for more rapid cooling. |
|
47
|
0
|
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 the compressor unit in the walk in cooler with dust accumulation on it and the shelving above the 3 compartment sink with large amounts of grease residue on them. Minor improvements made since last inspection. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed residue accumulation on the walls along the cook line in the kitchen. |