|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms stored over ready to eat items in walk in cooler. Observed unwashed berries stored over ready to eat items in walk in cooler. CDI: Items reorganized. REPEAT VIOLATION |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed sliced turkey and cut melon fruit cups cooling at a rate of 0F/min. CDI: Products relocated to walk in and uncovered for rapid cooling. REPEAT VIOLATION Some improvement from previous inspection as no product was hot food. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed front grab and go cooler holding food items above 41F. Cooler air temp is 50F. CDI: Product made this morning was relocated to rapidly cool. Product from previous days was voluntarily discarded. Maintenance person called. Observed skim milk in caraf above 41F. CDI: EHS discussed placing product on TPHC with PIC. PIC agreed. TPHC form filled out during inspection. Caraf products placed on TPHC. Observed portioned dressings in prep top above 41F. CDI: Products rapidly cooled. EHS discussed putting these items on TPHC during rush time for lunch. PIC agreed. TPHC form filled out during inspection. REPEAT VIOLATION |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 fruit cups and ham cooling while tightly covered in reach ins. CDI: Products uncovered and relocated to the walk in. Observed many items cooling while tightly covered throughout facility including portioned products, sandwiches, salads, and diced chicken. Observed ham cooling in prep top cooler. CDI: EHS discussed proper cooling methods. REPEAT VIOLATION |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket with wet cloths and no visible sanitizer. CDI: Sanitizer bucket filled with sanitizer. REPEAT VIOLATION |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying dishes. CDI: Employee educated on proper air drying. Dishes separated for air drying. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed coffee cup lids stored directly next to coffee machine with coffee spatter on them.
4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines.Observed papertowel rolls stored under handsink drain line. CDI: papertowels relocated. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floors to be chipping/peeling up throughout facility. Some of the areas are missing sections as well. Observed baseboard peeling from wall under kitchen handsink. |