|
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 bacon jam at 45F in reach in cooler; PIC stated it was cooling since the previous day. Jam did not reach 41F. CDI - Item voluntarily discarded.
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 hushpuppy mix cooling in walk in cooler not meeting cooling parameters; see temp. chart. CDI - Container vented to cool rapidly in walk in cooler. |
|
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 wing sauce date marked for 1/07; time/temperature window has expired. Observed cut kale in walk in cooler with date mark of 1/03; PIC stated the date mark was incorrect. CDI - Wing sauce discarded. Kale correctly date marked with 1/13 date mark. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed fried chicken held on time; time stamps in compliance. Facility not maintaining written procedures for items held using TPHC. CDI - New written procedures printed and completed during inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 potatoes being cooled at room temperature. Observed bacon jam cooled in a densely packed plastic container. Observed hushpuppy mix and pimento cheese being cool in densely packed containers with lids tightly closed. CDI - Potatoes moved for prep (cut & shred) and will be cooled on sheet trays to make tater tots. Bacon jam vountarily discarded. Hushpuppy mix and pimento cheese vented to cool rapidly. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed package of tortillas stored on floor in walk in cooler. REPEAT. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth held in bucket of quat sanitizer <50 ppm. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelving inside prep units. Observed broken handle piece on cold hold drawer. REPEAT. *Points de-escalated due to equipment items mentioned on previous inspection report replaced/repaired* |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed all air vents on both ice machines in need of cleaning. REPEAT. *Points de-escalated to half points due to improvement of cleaning inside prep units and pull out cold drawers* |