|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF There was not any paper towel present at hand sink bear smoker at start of inspection. CDI- employee refilled paper towel dispenser. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw shell eggs in walk-in cooler. CDI- items were reversed.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above liquid pastuerized eggs in walk-in cooler. CDI- items were reversed.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed washed, sliced lettuce stored below unwashed vegetables in walk-in cooler. CDI- items were reversed. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed beef burnt end reheating in hot holding unit. Start temperature at 7:25 am was 88 F. Temperature at 9:25 am was 133 F. PIC stated that the items would reheat in hot-holding unit for one hour, then taken to oven to finish reheat. The oven step was never done in this day. Informed PIC to use oven in order to reheat items. Beef burnt ends were discarded. |
|
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 beef ribs, shredded chicken, and macaroni and cheese stored in walk-in cooler above 41 F. There was no change in cooling in a twenty plus minute time from for items. PIC stated that items were placed in cooler last night around midnight. CDI- Items were discarded. REPEAT |
|
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 chicken wings and macaroni and cheese cooling in covered pans. CDI-macaroni and cheese was discarded. Chicken wings were allowed to further chill. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacks of single-service trays stored upright above serving line. CDI- trays were inverted. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Waste bin in women's room is not covered. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids open at start of inspection. CDI- Dumpster lids were closed. |