|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed several large plastic insert pans on shredded mozzarella cheese not cooling properly in walk-in cooler- product temped 50F and approx. 65 min. later temped 50F. CDI: Education provided and PIC spread out product and removed lids from containers. Observed ham cooling in make table at 66F. PIC stated product was placed in make table 20 minutes ago(approx. 2pm). PIC moved product to walk-in cooler for rapid cooling, but put a lid on the product. Product temped 59F approx. 65 min. later. CDI: Education provided and PIC uncovered product. |
|
31
|
0.50
|
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 several large plastic insert pans of shredded mozzarella cheese cooling in walk-in cooler stacked 5 deep and covered with lids. Observed plastic insert pans of ham cooling in make table. CDI: Education provided, cheese containers spread out and lids removed, and ham placed in walk-in cooler for rapid cooling. |
|
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 no thin-tip thermometer in facility at time of inspection. EHS will return in 10 days to verify facility obtained thermometer. VERIFICATION REQUIRED. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed pizza cutting board heavily scored.
4-501.11 Maintain equipment in good repair. Observed both can opener and can opener holder in poor repair- heavy rust buildup. REPEAT VIOLATION. |
|
47
|
0
|
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 black buildup along gaskets in both large and small make tables. Observed food waste buildup on shelves in walk-in cooler. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed all paper towel dispsensers missing covers causing dust/food splash accumulation throughout facility. |