|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf : Maximum temperature of hot water 84 F at one handsink. Plumber called. Verification needed. |
|
18
|
0
|
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 45F. -P : Found pork cooling from 12:00am at 59 F, partially covered. CDI- discard pork by Michael Rosen. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found baked beans, chicken, and pork butt all over 41F dated 3/16. All voluntarily discarded by Rocky Top. Found vegetables with no date. Found cheese sauce, ranch, dated 3/13; 3/14. Taco Green Go. |
|
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 : Found pork still cooling overnight covered. Found sliced corned beef in sealed bags 49 F. Found bagged pasta 54F. Found cooked chicken pieces 71 F in sealed bag. CDI- all vented to facilitate cooling. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Significant build-up on shelves in truck cooler. Significant build-up in non food contact crevices of slicers. Repeat. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. More frequent cleaning under shelves in coolers. |