|
20
|
1.50
|
Proper cooling time & 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 41F. -P.
Observed one container of cooked chicken wings in front RIC at 44F, which failed to cool overnight. Also observed portioned ranch in fliptop 1 cooling for approximately 1.5 hours with a two-degree increase in temp, from 45F-47F.
CDI- Chicken wings voluntarily discarded. Ranch relocated to back RIF. (-1.5) |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed pepperoni in front lowboy and cooked chicken wings in front RIC without date marks. PIC states chicken was cooling overnight.
CDI- Pepperoni with unknown prep date voluntarily discarded, chicken with no date and failed cooling rate also discarded. (-3) |
|
33
|
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 lidded plastic container of cooked chicken wings which failed to cool overnight. EHS discussed cooling method with PIC and advised ensuring items cooling are not lidded, and items cooling overnight complete this process in their primary cooling equipment, walk in cooler. Monitor cooling foods with probe thermometer during process and make correction actions as needed. Also observed house made aioli sauce (mayo base) in squeeze bottle on prep top at 72F, which would not cool in that location.
CDI- Chicken wings voluntarily discarded, aioli brought to RIF where EHS confirmed proper rapid cooling. (-0) |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
REPEAT.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed both sani-buckets with wiping cloths in 0ppm sanitizer. Food handler states they are changed approximately every 4 or so uses. EHS advises increasing frequency and/or larger buckets to increase available sanitizer and extend usable window.
CDI- Both buckets refilled with 300ppm quat. (-1) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed two green cutting boards on wall-mount rack above 3 comp sink stored as clean with severe scoring, sticky to touch, and no longer cleanable. Replace. (-0)
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed unsealed, porous wooden cabinets in front of establishment with deterioration, peeling paints, and dark staining; no longer cleanable. Repair or replace. (-0)
4-501.11 Maintain equipment in good repair.
Observed broken handle at left side of RIC door in front of establishment. Repair or replace. (-0) |
|
51
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
REPEAT.
5-205.15 Maintain a plumbing system in good repair.
Observed back hand sink leaking severely from wall and onto corridor floor; sink is not usable. Staff shall use hand sink in front, approximately 10 feet away from back hand sink exclusively while awaiting repairs. NOTE: Hand sink has been in poor repair since August 2025. Repair by next inspection or permit action may result. (-2) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed table top fan near front hand sink with dust on blade and cover, remnants of pest abatement resin which is no longer active and needs removal to left of RIC at front. Remove pest abatement substance when resin turns from translucent to dark brown, per Orkins instructions. (-1) |