|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed 0ppm chlorine at the dishmachine today on dishes. Sanitizer primed and it corrected the issue. Dishes drying on rack were rewashed during the inspection. |
|
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 veggie beef soup and mashed potatoes cooling from last night and they were still at >45F(middle of product was warmer than the exerior).
Both products discarded to correct.
Observed many other hot foods that did meet the time requirements- be sure to check all TCS foods that are cooling.
Management is using a new line checklist to be sure food safety is met. This is a wonderful tool that is working well. Recommended today to add a spot for foods to be temped from the night before so that managers are catching these issues and correcting. |
|
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
Two containers of tightly covered mashed potatoes were stacked on one another last night to cool- discarded.
Observed soup that had cooled in a deep portions tightly covered in a plastic container- discarded. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed a pest in the facility today- treatment took place last night. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed tongs stored on the stove in water at <135F today- water reheated with tongs in them to correct. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed gaps where sinks meet walls- recaulk these or pull from wall at least 1" for easy cleaning.
Observed gapped threshold to the walk in cooler.
Repair holes in walls.
Thank you for the canwash repair. |