|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed worker handling raw cut cabbage with bare hands. CDI- Cabbage cooked above 165 and worker used plastic wrap as a barrier to handle cabbage. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken strips in make table at 58 degrees. Appears chicken had been cooked 3 hrs earlier and was cooling in make table. Make table is for cold holding, not for cooling foods. CDI- Chicken placed in walk in cooler to chill to 45 or below. |
|
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 5 gallon bucket of broth soup with onions cooling at 155 degrees in kitchen. PIC said they place bucket in walk in cooler to cool. Foods will not properly cool in deep amounts and when stored in deep and/or sealed containers. CDI- Soup separated into 2 other buckets just a few inches deep and placed in walk in cooler to ensure proper cooling. Observed chicken pieces cooling in large bowls and tubs on cook line, not likely to properly cool. Chicken seprated into flat pans and placed in walk in cooler, observed cooling at proper rate by end of inspection. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-307.11 Protect food from contamination sources. Observed raw chicken in prep at prep sink drain board and rice soaking on adjacent drain board. Complete prep of one type of raw meat or prep in order by final cook temperature then wash and sanitize prep sink before prepping RTE foods. CDI- Rice removed, sink cleaned. |
|
42
|
0.50
|
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. Pans tight stacked while wet. |
|
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 insides of stand up freezers needing cleaning of older food build up. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. Observed walls in restrooms in poor condition, walls have peeling pain and are have moisture damage, need repair and repainting. Observed damaged walls in hallway leading to second front door needing repair. Walls at kitchen handwash sink have some damage, needing repair. |