|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in handsink at main kitchen serving line. Observed ice in handsink of some annex kitchens. CDI: Ice melted, PIC reminded that handsinks should only be used for handwashing. REPEAT VIOLATION |
|
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 pan of purreed eggs in walk in above 45F. Employee stated that they have been cooling in the cooler since 6am. CDI: Pan of eggs discarded. REPEAT VIOLATION |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one plate in CC kitchen with items holding below 135F on warmer. CDI: Plate reheated before service. REPEAT VIOLATION Improvement from previous inspection |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 1 portion of lettuce and tomato in pine bluff kitchen above 45F. CDI: Item voluntarily discarded. REPEAT VIOLATION Improvement from last inspection |
|
31
|
0
|
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 marinated chicken cooling while tightly wrapped in reach in cooler. CDI: Item vented for proper cooling. Observed pureed egg tightly covered and cooling in walk in. CDI: Egg voluntarily discarded. REPEAT VIOALTION |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squirt bottle with clear liquid at the grill. Employee stated that liquid was water for the grill. Observed large dry good tub with white powder in it to be unlabeled - . PIC stated that it was thickener. CDI: Items properly labeled. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored in soapy water in main kitchen and in annex kitchen. Observed annex kitchen sanitizer at 0ppm quat. CDI: Wet cloths moved to sanitizer. |