|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed rice crock pot turned off in the back- PIC stated that it had been off for 1 hour- reheated within 15 minutes to >165F to correct today. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed eggs on ice that was sitting on ice and filled too full stored at >45F today- eggs discarded.
Observed a couple TCS foods stored in the top of the make table that were holding at >45F- products moved to 1 door reach in to cool down quickly- started falling during inspection. |
|
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 broccoli and noodles on the counter today cooling and PIC put a deep container of broccoli in 1 door reach in to cool.
Broccoli moved to freezer where it fell to 55F during the inspection. Noodles were broken down into 2 containers and placed into 2 door freezer to cool quickly. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed gnats in the facility- especically at the grease trap. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed clothe used to wipe of ladle stored on the counter today- store in a bucket of sanitizer and be sure not to store sanitizer bucket on the floor. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed clean dishes stored on a greasy shelf today above the 3 comp. sink. |
|
53
|
0.50
|
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.
Clean the floor drains at the prep and 3 comp. sink.
Clean the floor around the grease trap as well. |