|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed prep area and bathroom hand sink without paper towels. CDI- PIC provided paper towels.
NOTE: No signature occurred due to covid19 pandemic however PIC brook was present during the inspection. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P- Observed unwashed produce above RTE meats in the walk in cooler. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.- Observed chips stored above metal pan rims and uncovered. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- Observed red salsa (46F) and green salsa (45F) both not meeting the cooling parameter from 10 AM. CDI- PIC voluntarily discarded the items. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed steak (110F), chicken (120F), cooked peppers and onions (109F) and chicken breast (129F) all below 135F. CDI- PIC reheated items to at least 165F. See temp chart. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cheese and cut lettuce above 41F. See temp chart. CDI- PIC voluntarily discarded the items. |
|
31
|
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 red and green salsa not meet the from ambient air cooling temp. Both items were covered and placed in the reach in cooler at 10 AM according to the PIC. CDI- Items were voluntarily discarded and PIC was reminded how to properly cool tcs foods. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed sanitizer bucket with wiping cloths inside at 100 ppm QUAT. |