|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 45F. -P Observed several deep containers of chopped chicken in walk in cooler at 75-80 degrees. PIC said they had just been taken out while cooling less than an hour ago to be chopped and that they started cooling process approx. 4 hrs earlier. Could not determine if chicken ever met 2 hr cooling requirement from 135-70 but appears un-likely chicken can reach 45 degrees in the next two hrs based on the cooling methods in use. Also observed a deep tub of baked potatoes at 70 degrees that PIC said started cooling 5 hrs earlier that would likely not reach 45 in the next hour. CDI- Items placed in shallow un-covered pans and stored in walk in freeezer, observed at 48-55 30 minutes later and cooling at a rate to meet 6 hr cooling requirement. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure on the menu to connect the disclosure statement for cooked to order eggs. Recommend placing an asterisked statement on posted and paper menu "*Eggs may be served raw or under cooked" in front of the advisory and asterisk all egg items that can be served under-cooked. Call health dept. for other approved consumer advisory options. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
to 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed un-labled spray bottles of sanitizer. CDI- Bottles labeled. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed no Haccp procedure available and no daily logs being taken as required by 2 compartment sink variance approval. CDI- Emailed PIC copy of HACCP procedure and log sheets. Will follow up within 10 days that HACCP is being followed and log sheets are being maintained. |
|
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 baked potatoes stored in a deep and covered container and chopped chicken stored in deep containers that are slowing the cooling process. CDI- Items placed in shallow containers and rapidly chillled in walk in freezer to proper temp in required time. |
|
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. Can wash on outside of building has damaged concrete and can wash wall has gap allowing water to run onto back patio. Needs repair. |