|
17
|
0
|
Proper disposition of returned, previously served, reconditioned & unsafe food |
Yes |
No
|
No |
3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food-
Bell peppers that were pulled from the shelf because they were adulterated was found stored directly on top of packaged mushrooms in the walk in cooler. The facility collects food that has been pulled and sends them to farms to be repurposed. CDI - Bell peppers were moved to the appropriate collection area to be sent off.
(A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under 3-101.11 shall be discarded or reconditioned according to an APPROVED procedure.
(B) FOOD that is not from an APPROVED source as specified under 3-201.11 - .17 shall be discarded.
(C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been RESTRICTED or EXCLUDED as specified under 2-201.12 shall be discarded.
(D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded. (P) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods-
Observed multiple containers of cantaloupe that was prepped this morning tightly sealed in plastic containers that were cooling in the walk in cooler. Discussed cooling the products prior to packaging, and then packaging the food in the walk in cooler to avoid having to cool again. CDI - PIC vented the products.
(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans;
(2) Separating the FOOD into smaller or thinner portions;
(3) Using rapid cooling EQUIPMENT;
(4) Stirring the FOOD in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-402.11 Fixed Equipment, Spacing or Sealing-
Both the handwashing sink and the prep sink are coming off the wall and need to be resealed. Caulk sinks.
(A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is:
(1) Spaced to allow access for cleaning along the sides, behind, and above the EQUIPMENT;
(2) Spaced from adjoining EQUIPMENT, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch; or
(3) SEALED to adjoining EQUIPMENT or walls, if the EQUIPMENT is exposed to spillage or seepage.
(B) COUNTER-MOUNTED EQUIPMENT that is not EASILY MOVABLE shall be installed to allow cleaning of the EQUIPMENT and areas underneath and around the EQUIPMENT by being:
(1) SEALED; or
(2) Elevated on legs as specified under 4-402.12(D). |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods - (C). - REPEAT
Wall tile is observed cracked throughout the main prep area. Wall damage observed near the entrance to the walk in cooler. Work order was placed during the inspection for the wall damage. The cracked wall tiles has a work order in for it, but the wall tiles are no longer made.
Floors, walls, and ceilings including the attachments shall be maintained in good repair. |