|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed bulk packaged foods inside of display case above temperature threshold.(See temperature chart). Foods were moved to walk in unit to fully cool. (CDI) |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 a large container of beef tightly packed in a plastic bag inside of display case. Beef was recently cut and placed directly inside without prior cooling. Ensure that foods cooling have air flow to properly allow foods to cool at a faster rate. Foods were moved to walk in freezer to cool at a faster rate. (CDI) |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple in the back room cutting without hair net or hats present upon arrival.(CDI) |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed some single service trays left open-ended during the inspection. Trays were inverted during walkthrough. (CDI) |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed walk in meat cutting room not in working order. Maintenance was on the scene before arrival and were already working on the issue. Owners were told to bring out smaller amounts to cut at a time and quickly return back to walk in units. Observed case doors that are cracked and missing parts. |
|
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. Observed accumulation of food debris and microbial growth on display doors. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed several
damaged floor tiles in meat room. Repair or replace the damaged floor tiles. |