|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf
COMMENT: Observed employee cutting zucchini for later cooking without bare hands. CDI. Employee instructed to cook zucchini to reach an internal temperature of 165F. Use gloves when preparing foods that are not to be immediately cooked. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw slab bacon stored above ready to eat chicken in the walk in cooler. CDI. The slab bacon was moved underneath the ready to eat chicken. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 beets cooling from 90F at 9:49am to 87F at 10:20 am, resulting in a cooling rate of .10F/min. In order to achieve proper cooling, a rate of .54F/min shall be achieved for the first danger zone of cooling. CDI. The PIC split the beets into two portions and placed in the walk in freezer to cool to below 70F before two hour window expired. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
In the front reach in sandwich prep cooler, observed hot dogs, boiled eggs, onion/pepper mix and egg salad with no date mark. CDI. The products were made yesterday and Monday of this week. The PIC appropriately date marked the foods. |
|
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 cooked beets cooling in large lexan container outside of temperature control at 90F. Beets were then placed in the walk in cooler to cool in same container by employee. Beets were checked approximately 30 minutes later and only dropped 3F. CDI. Explained to the PIC the cooling time/temperature parameters and effective methods for cooling beets. The PIC then split the beets into two portions and placed in the walk in freezer to cool to below 70F within the time left of the first cooling parameter (135F-70F). Repeat; full points. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, and ceilings shall be clean. Caution should be used to minimize food exposure. COMMENT: Observed debris on the floor in the back chemical storage room.
***NOTE***: A determination will be made by the department if this is a HSP population. Per conversations with the PIC, it was stated they do shell eggs cooked to order. PIC states they do not serve other items to order, however, a consumer advisory on menus indicates hamburgers and pork chop are also listed as cooked to order although (PIC to change company wide). This inspection was made with the understanding that it is a regular restaurant although most all patrons are of the age 55 and over. An email will be sent with a decision to the facility if this is deemed HSP or not, and those rules would be mandated to follow. |