|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General Comment- 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee drinks on main cook line stored with or above customer items. PIC removed. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cut tomatoes and dish rag in one hand sink and dressings dumped in another both on the main cook line. Both sinks emptied and cleaned. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink in raw bar. PIC replaced soap. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
General Comment- 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 cooling log with foods cooling documented. Observed Zucchini not under 70F degrees within 2 hours. PIC looked for zucchini and determined that it had already went out for service during lunch. Ensure proper cooling temperatures are maintained. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
General Comment- 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sliced turkey at 130F degrees at carving station. Recommended using TPHC for this turkey. Current turkey reheated. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food items in working cooler directly accross from grill above 45F degrees. Tomatoes, lettuce, and cheese were all at 55F-60F degrees. Food items were removed by PIC and taken to walk in cooler to quickly chill. Inspector recommended using TPHC for items in this cooler as there is no lid that can be placed and easily removed for quick service. TPHC template e-mailed for facility to use. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
General Comment- 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 whole turkey cooling on bottom rack of speed rack cut off from air flow. PIC moved sheet pan of turkeys to area of cooler with more air flow to ensure proper cooling. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
General COmment- 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats throughout (problem also in other areas of airport- HMS host is working to remedy). |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several food pans wet stacked. |