|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink near stove blocked by two trash cans. CDI: Food employee relocated trash cans. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed housemade guacamole cooling in large 3-door make table- product remained at 54F-55F for 45 mins. CDI: Education provided and product moved to walk-in cooler for rapid cooling. Observed buttermilk wash for pickles, squash, and onion cooling in ice bath next to fryers- product rose in temperature from 46F to 48F and 50F to 53F over 50 mins. EHS recommended cooling foods before mixing with milk instead of using room temperature ingredients. EHS discussed possible use of TPHC in future in cold holding issue persists. EHS provided TPHC template in case facility decides to change method. CDI: Education provided, food employee time stamped products for short term compliance, will continue to use cold holding for long-term. |
|
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 Observed ground pork burger patties being held above 41F in flip top portion of small make table. CDI: Food employee voluntarily discarded. Observed housemade parsley sauce(garlic & oil) being held above 41F in flip top portion of large 3-door make table. Food employee stated product had been stored in unit overnight. CDI: Food employee voluntarily discarded. REPEAT VIOLATION.
**CONTINUED NON-COMPLIANCE CAN RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION AT NEXT INSPECTION. |
|
31
|
0
|
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 housemade guacamole cooling in deep plastic insert pan in bottom of large 3-door make table. Unit designed for cold holding, not cooling. Food employee stated product prepared @10:30am. CDI: Education provided and food employee moved product to walk-in cooler for rapid cooling. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 base cove tile separating/missing from wall close to stove/hot wells. |