|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in meat cutting room blocked with various tools and items. CDI: Items removed. No one was in the meat cutting room or using the area at the time. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 41F. -P Observed pork and beef cooling from yesterday above 41F. CDI: Items voluntarily discarded. REPEAT VIOLATION |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in front display case below 135F. PIC agreed that product would be a good TPHC food due to them only during it during peak hours. TPHC form was filled out with PIC and emailed to PIC today during the inspection. CDI: Product will be discarded at 2:30pm. REPEAT VIOLATION |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 date of 7/24 on a turkey ham deli meat chub. CDI: Product voluntarily discarded. All other items were properly datemarked. |
|
31
|
0.50
|
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 pork and beef cooling in deep, covered plastic containers and wrapped from yesterday. CDI: Product voluntarily discarded. EHS explained that products should be placed in shallow pans and left uncovered to cool. Alternatively, items could be placed in the walk in freezer and then moved to the walk in cooler. EHS provided PIC with link to the cooling diagram in Spanish via email. REPEAT VIOLATION |
|
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 some insulation exposed on some sliding door coolers coming from the base of the coolers. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-301.12 Manual Warewashing, Sink Compartment Requirements - PF Observed pots in the cooking room too large to fit in the 3-compartment sink. Pot was sitting in mop sink area for washing. Pots may not be used. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 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 damaged tiles at walk in freezer door on the floor. Observed paint on some of the sliding door cases peeling/damaged.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed the floor of the walk in freezer with some ice build up and food debris. Ensure more frequent cleaning. |