|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw bacon stored on fully cooked chicken, cooked bacon, and lettuce in reach in cooler. CDI- Operators Roderick Falls and Barron Rambert had storage corrected. See chart for temperatures.
SR# 54739- Discussed the receiving, preparation, storage, and service of food items in question. No employee illness reported. Employee's observed using gloved hands and utensils to prepare and serve food items. Correction was made today with some foods during inspection. See item 31. |
|
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 . Containers of lettuce tightly covered and stacked in the reach in cooler during the cooling process, more than two pans of diced tomatoes and more than five pans of chicken stacked and covered during the cooling process in walk in cooler #1, and large pan of lettuce tightly covered during cooling process in walk in cooler #2. CDI- All methods were corrected. Discussed with operator intent and/ or plans as to how to correct method by which foods are being cooled as this has been a repeat from previous inspections. Operator Roderick Falls did show where they have now added large venting holes to containers used to cool down chicken in the walk in cooler. Both operators discussed and advised of the complete cooling down of other prep items prior to them being placed in pans and then stacked in the walk in or reach in coolers. Suggestion was made to operators to document how and when items were cooled, also new method of cooling is to be documented to be provided by next inspection. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. One bottle of oil at the back prep area and three sauce bottles not labeled. CDI- verbal correction. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Prohibition-Jewelry - C. One employee wearing a watch and one employee wearing a bracelet during active food prep and service. CDI- verbal correction; operator advised employee's. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Torn gaskets in prep cooler units and reach in cooler units, damaged and falling shelving in multiple locations in the facility. Repair all. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris on prep cooler gasket at the line. Cleaning is needed. |