|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.14(A) 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 three varieties of cooked chicken (large lexan containers full) placed into a cold holding unit to cool more than 6 hrs prior to inspection; all products measuring between 47-73F (see temp chart) CDI products discarded by staff and education given on proper cooling. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed entire walk-in cooler holding at 53F with numerous TCS foods measuring above 41F cold holding. (see temp chart) CDI all TCS foods discarded and refrigeration company in route during inspection. Owner informed to contact REHS once repair is made to ensure compliance. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout. / |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
REPEAT
4-501.11 Maintain equipment in good repair. Observed chipped corners on plastic container in need of replacing; Observed walk-in cooler not function as required by Specs in need of repair.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
REPEAT
4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (surfaces of cooking equipment throughout; Handles on dry food bins, surfaces underneath kitchen equipment). |