|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some metal pans stored as clean but wet stacked and with residues. CDI, pans relocated for cleaning. Improvement made since previous inspection. |
|
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 - Observed sour cream cold held at 44 degrees F. Low mount reach in refrigerator near register had ambient air temperature of 43 degrees F. CDI, Sour cream voluntarily discarded by PIC. Calibrate unit to ensure TCS food held at new regulatory requirement of 41 degrees F and below. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below. Per guidance from the State no points to be deducted on first inspection under new regulatory requirement. |
|
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 lettuce cooling in tightly covered containers inside reach in prep refrigerator at 44 degrees F and on line at 50 degrees F. CDI, operator transferred lettuce and removed container lids to facilitate heat transfer. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed wrist band on wrist of a food employee. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal containers being wet stacked. Repeat. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
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. -Pf - Observed some damaged rubber spatulas. CDI, operator removed spatulas from use. |