|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 cooked fajita mixed vegetables above 45F. PIC stated both foods were prepared more than 24 hours prior to inspection. Foods were placed in 5 gallon buckets to cool. Items did not reach 45F with in 6 hours. CDI, PIC voluntarily discarded
foods. REPEAT |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed
foods such as beans without date marks, items cooked more than 24 hour prior to inspection. CDI, items dated. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 cooked vegetables cooling in tightly covered 5 gallon buckets in walk in cooler since 10/1. Item was placed in walk in cooler to cool more than 24 hours prior to inspection and did not reach 45Fwithin 6 hours. CDI, PIC voluntarily discarded vegetables. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a sack of beans stored on the floor in dry storage room. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed unsafe materials in use for FCS. Observed ice stored in white plastic grocery bags; in "Thank You" bags. |
|
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 equipment with some build up of debris throughout, between equipment, shelving and in coolers. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
4-204.11 Ventilation Hood Systems, Drip Prevention - C Observed a hot plate used to cook pork, observed hot plate not located under hood system.
6-303.11 Intensity-Lighting - C Observed light in walk in freezer not working, freezer does not currently have a source of light. Ensure light bulb replacement is shatter resistant or has a shield. |