|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Food employee was washing dishes with gloved hands and then went straight to food prepping without changing gloves or washing hands in between. Also observed foods in the freezer stored uncovered with ice on them. CDI- PIC notified worker of violation and food employee washed hands and donned new gloves. Food items were covered during the inspection -1.5 points.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed produce was being stored over washed and ready to eat produce in the walk in cooler. CDI- Food storage was rearranged during the course of the inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Ice machine contained black mold build up along the interior of the chute. PIC did not clean ice machine during the inspection. Will return in 10 days to verify sanitization of the ice machine. -1.5 points. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Raw chicken stored in a tub on the prep surface was cold holding above 45 degrees. Cooked beef and chicken located inside of the cold hold unit along the grill station were also being cold held above 45 degrees. This is largely due to the cold hold unit not properly functioning. CDI/VR Foods were aggressively cooled in the freezer unit and then placed on tphc until the end of the lunch shift. Will make a return visit to ensure that the cold hold unit is repaired. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 Facility is holding several foods on time but does not have proper documentation that validates this process. EHS will email a tphc template and it is required to be filled out within 10 days. VR 0 points |
|
31
|
1
|
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: Lo mien was being cooled while covered inside of a dense container. Lo mien was also cooling inside of damaged refrigeration. CDI- Low mien was separated into smaller batches and cooled aggressively in the freezer. REPEAT 1 point |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Cold hold unit reach in/flip top contains an ambient air temp of 52-54 degrees. This led to foods being temperature abused. Refrain from using this unit for the storage of tcs foods until servicing is done. Will return to check compliance on this piece of equipment. The condenser unit in the freezer is in also in need of repair Observed heavy amounts of ice buildup located on the back of the condenser, on the freezer floor and also forming on food product boxes. -1 point. |
|
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. Remove heavy amount of ice buildup along the interior of the freezer, remove grease buildup along exterior of grill station and prep surfaces. 0.5 points. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Personal beverages were being stored above prep surfaces throughout prep area.
6-303.11 Intensity-Lighting - C Replace blown bulb above grill station. All prep areas are required to be at least 50 ftcd.
General Comment: Observed raw fish head onsite. PIC stated that it was for personal use. Refrain from bringing such items into the facility without verification of its origin or a purchase receipt. Also observed food tubs in the can wash. Even if these items are soiled and will be washed, refrain from storing any food contact items in soiled areas like a mop sink. 0 points |