|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground beef being stored on speed rack above ready-to-eat hot dogs. CDI (Corrected During Inspection): hot dogs placed above raw beef. Proper storage order poster left with facility during inspection. |
|
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 Observed baked potatoes cooling in walk-in at a rate of 0.29 deg/min. Proper cooling rate for foods cooling from 135F to 70F is 0.5 deg/min. CDI: baked potatoes placed on sheet pan in a single layer and placed on ice bath to be left in walk-in, uncovered to quickly cool. Cooling document emailed along with inspection. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple items holding below 135F on stove and in hot box. CDI: all items were reheated to above 165F. EHS explained that all TCS (Time/Temperature Control for Safety) foods must be held either hot or cold at all times regardless of when they will be reheated. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT Observed coleslaw and ham opened ham chub without date labels. PIC (Person In Charge) stated they were from yesterday. CDI: items properly date labeled. Date labeling document emailed along with inspection. |
|
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 cooling stacked in deep container with tightly wrapped plastic. EHS advised that foods be cooled uncovered so heat can escape and cold air can circulate around product. EHS also observed large chucks of meat that had cooled in walk-in from yesterday. EHS strongly advised that such large chunks of meat be cut into smaller pieces so that heat can escape from the center. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handle being stored in container of brown sugar. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clear containers being stacked while wet in prep area. EHS recommended pyramid stacking method. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket for hot box to be rippled and not tight-fitting. Foods in hot box were holding below 135F. EHS advised replacing gasket. |