|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF - Observed paper towel dispenser not discharging towels. CDI, towels provided and operator stated new batteries needed. |
|
17
|
0
|
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 chicken reheating in hot holding well reach 159 degrees F at over 2 hours and had reheating process started at 8:30am per operator. CDI, chicken voluntarily discarded by PIC. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed sweet potatoes, chicken, cheese, blue cheese and tomatoes cold held over 41 degrees F on line. Operator stated unit turned off nightly and turned back on. CDI, foods relocated to walk in cooler to rapidly cool. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 deep, covered containers of quinoa cooling in walk in cooler. Observed quinoa at 47 degrees F at 11:08 and at 47 degrees F at 11:24am. CDI, quinoa transferred to shallow uncovered pans to rapidly cool. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in kitchen. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residues on outside of containers on storage rack near walk in cooler. Observed some debris / soil on shelving in kitchen and soil accumulating on top of dish machine. |