|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and turn off faucet with bare hands. CDI - Hands re-washed properly. REPEAT. |
|
18
|
0
|
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 two containers of artichoke dip at 46F and 43F. Employee stated they had been cooling in unit since 10:30; both containers did not meet cooling parameters. CDI - Product voluntarily discarded.
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 41F. -P Observed beer cheese cooling; after taking cooling parameters temperatures it was evaluated cheese was not meeting cooling parameters. CDI - Beer cheese spread into shallow pans, placed in freezer, and increased active stirring. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed plant burgers, mac & cheese, and other TCS items holding at 43F in low reach in cooler. Ambient temperature reading at 51F. CDI - All items left overnight in unit voluntarily discarded. All items currently cooling taken to reach in cooler and freezer to cool rapidly. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed feta, mozzarella, pizza sauce, boiled eggs, beer cheese, artichokes, with date mark of 3/5. Observed juicy jay sauce (mayo base) with date mark of 3/3. Time/temperature window has expired on all items listed . CDI - All items voluntarily discarded.
REPEAT. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
Yes |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. -Pf Observed beer cheese, pork, artichoke dip, and boiled peanuts cooling in low reach in cooler not functioning properly to cool items and all items tightly covered with plastic wrap. CDI - All items voluntarily discarded that did not meet cooling parameters. All items still within parameters taken to reach in cooler and freezer to cool rapidly.
Observed beer cheese cooling in ice bath in cooler; no active stirring observed. CDI - Beer cheese moved to freezer and PIC increased active stirring to cool quickly.
4-301.11 Provide equipment in number and capacity so that cooling and holding temperatures are achieved. -Pf Observed low 2 door cold holding 51F (ambient). Verification required within 10 days of inspection. No food will be held in unit. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed large fan in dish machine area in need of cleaning. |