|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on two different prep tables during food prep. CDI- Drinks removed. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed packages of raw bacon stored in same tub with raw burger meat. Both foods' packages were intact. CDI- Raw burger meat stored in separate food tub. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed one thicker chicken breast out of a batch of propely cooked chicken breasts at 163 degrees. CDI- Worker put chicken on grill, observed above 165. Be sure chicken reaches min. 165 throughout. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 potato salad prepared last night (more than 6 hrs ago) in deep and covered tub at 48 degrees. CDI- PIC voluntarily disposed of potato salad. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a number of foods in walk in cooler above 41, in general most foods were 42-45, air temp from walk in fan appeared to be at 44. PIC turned down temp of walk in cooler. Observed air temp at 41 by end of inspection. As this is the first inspection for facility under 41 degree temperature change since 1/1/19, no points deducted today. PIC said all TCS foods in walk in cooler are to be used by today or disposed of. |
|
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 potato salad improperly cooled in deep and covered tub. Observed just prepped sandwich wraps and spinach dip in tighly wrapped pans in fridge. CDI- Reviewed proper cooling methods with PIC, potato salad voluntarily disposed of, cooling sandwich wraps and spinach dip well ventilated to speed cooling. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken in a tub thawing on floor of walk in cooler and boxes of raw burger stored on floor of walk in freezer. CDI- Food stored up off the floor. |