|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink near prep station. CDI - Paper towels provided. - 1 - |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of pulled chicken hot holding in steam well with temperatures between 102F-137F. CDI - PIC reheated all chicken to 179F in steamer before placing back into hot holding. - 0 - |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pre-made salads in prep unit holding at 44F. Ambient temperature of unit 43F. CDI - Salads voluntarily discarded by PIC. Observed raw chicken in chicken cooler reading between 46-47F. Observed ambient temperature of unit at 43F. Chicken had been there since 10am. Facility unable to determine when walk in cooler started raising in temperature. EHS allowed facility to rapidly cool raw chicken in second walk in cooler - approved by supervisor S. Williams. Facility to keep chicken in separate walk in cooler until chicken walk in cooler is repaired. Facility has plenty of refrigeration to continue operation with one cooler not operating. A VR will occur by 4/25/2021 to ensure coolers are operating properly. - 1.5 - |
|
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 Observed tomato and onion salad cooling in prep top at 48F. PIC noted that corporate guidelines have them pull all ingredients from the WIC, mix them together, and then place into prep to simultaneously cool and serve. Since all items are pre-diced and kept in walk in cooler at 41F, EHS recommends using TPHC for salad. CDI - PIC moved items to walk in cooler to rapidly cool before placing back into prep unit. TPHC form was filled out with PIC and emailed to him. - REPEAT - 1 - |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth on counter during inspection. CDI - PIC moved to sanitizer bucket. - 0 - |
|
40
|
0.50
|
Washing fruits and vegetables |
Yes |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados with stickers still present. - REPEAT - 0.5 - |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several items stacked together wet on drying racks. CDI - PIC and EHS went through and separated items. - 0 - |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
45 4-501.11 Maintain equipment in good repair. Observed chicken cooler walk in unit door with self latching hinge no longer operational. Facility must repair door to ensure it is self closing. - 0 - |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed front-line hand sink in need of being recaulked. Item pulling out from wall and no longer easily cleanable. - 0 - |