|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
Observed an employee handle raw ground pork and did not change gloves or wash hands before going to cut a tomato. Employee stopped to discard gloves and wash hands.
2-301.14 Wash hands after activities that contaminate them.-P
Observed an employee wash hands in a prep sink.
Employee instructed to only wash hands in handsink and this was translated so all could hear and handsinks were pointed out.
2-301.15 Only wash hands in handwashing sink.-PF |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Observed garlic and oil mixture stored at room temperature- discarded.
Observed pork and oil mixture stored at room temperature- discarded.
Discussed with PIC that these product need to be kept cold at 45F or less or timed for four hours and discarded.
TILT sheet emailed to PIC today as an option for these two products.
Observed sweetened condensed milk stored out at room temperature.- must keep cold.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed tripe without a date today and it had been pulled out of the freezer this morning- back dated. All items that have been frozen and then thawed must be dated marked due to that counting as two days already(one for day frozen and one for day thawed).
Observed quail eggs with the incorrect date on them- date corrected today.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed broth cooling in a 5 gallon bucket today in the walk in freezer and this was too deep of a portion of hot food for it to cool quickly enough. Broth broken down into smaller portions, left in walk in freezer, and stirred by employees regularly. Temperature began falling quickly by the end of the inspection.
Observed a 5" deep portion of broth in the walk in cooler-this was moved to the walk in freezer as well and stirred.
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 |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
Observed employees with bracelets on and one with a rubber band on their wrist.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
Observed rice scoop stored in water today- put on dry clean plate to correct.
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. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
Observed no quat. test strips for the sink dispenser santiizer today- provided during inspection to correct.
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. |