|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P - Observed deep covered containers of portioned container of ready to eat chicken and club bomb cooling from day before between 43-44 degrees F. CDI, PIC voluntarily discarded foods. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Ensure cold held foods are held at 41 degrees F and below. Observed butter held at 51 degrees F and chicken held at 52 degrees F. PIC stated foods recently placed in unit. Observed unit not holding TCS foods at required temperature and with ambient air temperature of 52 degrees F. CDI, foods relocated to rapidly cool. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. Per guidance from the State, no points to be duducted on first inspection under new regulatory requirements. Return Visit to be conducted to ensure that equipment is calibrated and able to hold TCS foods at required temperature. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 ready to eat meats such as chicken and club bomb meat cooling in deep covered containers in walk in cooler. Observed cut lettuce recently prepared and cooling in deep covered containers in walk in cooler. CDI, lettuce and meats recently prepared transferred to uncovered sheet pans to rapidly cool and meats in unit overnight and between 43-44 degrees F were voluntarily discarded by PIC. Repeat. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food Labels - PF - Observed cookes packaged for consumer grab and go not properly labeled. CDI, cookies pulled from brand and go area. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C - Observed 1 food hanlder not wearing hair restraint and one with beard / facial hair not wearing beard restraint. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed single-service lids stored in container under paper towel dispenser behind front counter and exposed to potential splash / contamination from handwashing process. Observed some utensils stored in container collecting dust/soil particles. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Observed metal strainer with some denting.4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean.
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed several broken gaskets on doors of low reach in prep unit. Repeat. |