|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf Observed packaging area with debris accumulation. Observed deli slicer with debris accumulation. Keep clean. REPEAT. VERIFICATION IN 10 DAYS.
4-602.11 - Equipment Food-Contact Surfaces and Utensils: Clean the equipment and utensils used with TCS foods as required to avoid contamination. P Observed thin probe thermometers sitting in sanitizer. EHS recommends PIC to use alcohol pads to SANTIZE thin prob thermometers prior to using them to take temps. Be sure to clean equipment and utensils to avoid contamination. VERIFICATION IN 3 DAYS. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) Observed a whole brisket in the WIC temp at 82 F at (12:07pm). PIC states brisket was prepared this morning at 8:30am. EHS informed PIC due to the cooling time it will not reach to 41F in time. NEEDS TO BE 135F-70F IN 2 HOURS. 70F-41F IN 4 HOURS. CDI-PIC voluntarily discarded brisket. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P Observed sausage in the prep unit temp at 43 F. CDI-PIC placed sausage in WIC. Be sure foods are 41 F or less. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 - Common Name: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf Observed quat sanitizer bucket with no label. CDI-PIC placed label on sanitizer bucket. Make sure that sanitizer buckets are properly identified with common name. All other sanitizer buckets were in compliance. No points taken during this inspection. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 - Cooling, Heating, and Holding Capacities: Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. Pf Observed that blast chiller was out. PIC informed that a work order is in progress for the blast chiller. VERIFICATION IN 10 DAYS.
3-501.15 - Cooling Methods: 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 a whole brisket in the WIC cooler temp at 82 F at (12:07pm). CDI-PIC discarded brisket. (see cooling time violation). EHS recommends when making another brisket, slice the brisket into smaller slices to allow cool air to flow around product while blast chiller is currently not in operation. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. Observed several gaskets and inside of display case soiled throughout establishment.Observed racks where cans are located have debris accumulation. Conduct a thorough detailed clean of equipment. REPEAT. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Observed debris on shelves, around the corners of the establishment. Keep clean and good repair. REPEAT.
6-501.11 - Repairing: Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tiles in the middle of establishment where stove is located needing replacing. Keep in good repair. |