|
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 employee rinse thermometer in handsink. CDI: Employee educated on where to wash thermometer. Employee did not misuse handsink through rest of inspection. Observed handsink blocked by squeegee and step ladder at start of inspection. CDI: Items relocated. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some dishes with food debris and plastic wrap stored as clean. CDI: Items returned to dish area for cleaning. REPEAT VIOLATION Improvement from previous inspection. |
|
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 tasso gravy cooling in the walk in at a rate of 0F/min. CDI: Product uncovered, stirred, and placed on ice in the walk in. Rate of 0.16F/min. Observed sushi rice cooling at a rate of .009F/min in walk in. CDI: Product moved to flat pan and uncovered and rate of .3F/min achieved.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed hand pattied burgers cooling in walk in cooler covered at rate of .005F/min. CDI: Products vented and product then cooling at rate of .05F/min and then at 41F by end of inspection. REPEAT VIOLATION |
|
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 tasso gravy cooling in large pot while covered in walk in cooler. Observed sushi rice cooling while covered in walk in and in reach in coolers. Observed hand pattied burgers cooling in walk in while covered. CDI: All items uncovered. Sushi rice moved to flat pan for rapid cooling. Tasso gravy placed in ice bath, stirred, and placed back in walk in. REPEAT VIOLATION |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed some clean utensils stored in plastic containers with dust and food debris. REPEAT VIOLATION Improvement from previous inspection. |