|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw chicken and sliced cheese above 45F (see temp chart). PIC stated that flip top unit just shut off and items were pulled from the walk in cooler at 9 AM and placed in the flip top unit. CDI PIC voluntarily discarded open bag of raw chicken and sliced cheese. Unopened bags of chicken were placed on ice, and PIC plugged in unit. |
|
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 large portion of cut lettuce cooling in plastic containers and chili base cooling with lids on, stacked. CDI PIC removed lids on cut lettuce and chili to cool properly. Repeat violation. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed a broken thermometer in the facility. Verification required in 10 days. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee actively prepping food without a hair restraint. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surface of multiple plastic containers with sticker residue. Ensure to properly wash, rinse, and sanitize. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink on prep surface. CDI drink was removed during the inspection. |