|
18
|
1.50
|
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 something classic soup prepared yesterday, at midnight, according to an employee at 47F. EHS observed the soup at 47F and 30 minutes later the soup was at 47F. Since the cooling rate is 0 the item does not meet the cooling parameter. CDI- An employee voluntarily discarded the item. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf- Observed pizza placed on time without a clearly marked end time. CDI- An employee was able to apply an end time to the pizza since the start time was clearly marked. |
|
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 something classic soup in mason jars at 47F and tightly sealed. The TCS food item did not meet cooling parameters. CDI- the item was voluntarily discarded by the PIC. Also observed sushi (48) and ham (50) tightly covered. CDI- Both items were uncovered to quickly cool to 45F. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed fruit flies and house flies throughout the department. Facility manager has stated pest control devices have been in facility and waiting to be installed for a months time. |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -Observed an employee preparing a sandwich, with a beard, without a beard guard.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - REPEAT- Observed an employee prepare RTE deli meat while wearing rubber bands around the wrist. |
|
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 two deli cases non-functional during the inspection. Facility has enough space to operate and maintain TCS foods cold 45F or less. NOTE: No cold holding violations occurred during the inspection.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed all cutting boards on sandwich prep station and pizza station in need of replacement or resurfacing do to deep cuts and grooves. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT- Observed food debris build up on cold holding equipment and grease build up on the cook line equipment. Clean these items as often as needed to prevent and reduce build up. |