|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed PIC dump water into the handsink from a pot. CDI: PIC was educated. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
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 shredded mozzarella cooling at a rate of 0F/min. CDI: Product was uncovered and unstacked to allow for more rapid cooling. Due to little remaining time, product was moved to the freezer to rapidly cool within the 4 hours. Observed dressings cooling in deep containers at a rate of 0F/min. CDI: Item was stirred and moved to the freezer. Product was routinely stored. REPEAT VIOLATION Overall improvements have been made in cooling practices and procedures. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed au jus on the stove hot holding at 100F. CDI: Product reheated rapidly to 202F. |
|
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 cheese cooling in walk in cooler while tightly covered and stacked. Observed dressings cooling in deep plastic containers. CDI: Items were uncovered and mixed. Dressings were stirred and moved to the freezer with routine stirring. REPEAT VIOLATION Overall, facility has put in place proper cooling techniques to prevent product from getting out of temperature. Due to late trucks/orders and short staffing, these plans have had to change. EHS encourages staff to do more consistent monitoring of product and rely more on the product temperature than on the system in place. |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing pizza with bracelet.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with no hair restraint preparing food. REPEAT VIOLATION |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vents in kitchen with heavy dust build up. Ensure more frequent cleaning.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed baseboards near 3-comp sink and near ordering system in need of replacing. Observed ceiling damage where sheet pans are stored near the 3-comp sink. REPEAT VIOLATION Some improvement from previous inspection. |