|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 3 employee beverages stored on preparation surfaces in the kitchen. Beverages were relocated during inspection. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw rotisserie chickens stored on the shelf above raw shell eggs in the walk in cooler. CDI- storage rearranged. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside of the ice scoop holding bin and minor pink residue buildup on the inner wall of the ice machine. Improvements made since previous inspection. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 a large cambro (~5 gallon bucket) filled with cheese sauce at 58F in the walk in cooler. The cheese sauce was made on the previous day. CDI- product discarded, spoke to PIC about cooling methods. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all food items in a grill cooler drawer unit above 45F (see chart). CDI- items removed from unit and placed into walk in cooler for cooling. PIC contacted maintenance company for repairs. |
|
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 cheese sauce in the walk in cooler in a large lidded cambro at 58F. The sauce was made on the previous day. CDI- product was discarded. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned ramekins stacked while wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed a grill cooler unit with an ambient temperature of ~61F and 4 torn gaskets on cold holding equipment along the cook line. All foods were removed from the grill cooler unit. Discontinue use of the unit until it is capable of maintaining foods at 45F or lower. |