|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser to be empty at handwash sink. CDI: Papertowels refilled during inspection. |
|
13
|
0
|
Food separated and protected |
No |
Yes
|
No |
Note: Observed employee wipe egg off of side of container with glove and then handle cheese from "grill" prep cooler. Final cook for this item was over 165F. Facility advised it is best practice to discontinue this process as the cheese is a ready to eat food. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
Yes |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P
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 45F. -P Observed portioned chicken salad cooling in walk in at a rate of 0F/min. Observed portioned deli meats cooling in freezer while tightly covered at a rate of 0F/min. REPEAT VIOLATION VERIFICATION REQUIRED |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
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 portioned chicken salad cooling in walk in while tightly closed. Observed deli meats cooling in freezer while tightly wrapped. CDI: PIC advised to use a safe cooling method, such as uncovered in a shallow metal pan, to properly cool items. REPEAT VIOLATION VERIFICATION REQUIRED |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored directly on floor. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic containers stored as clean. CDI: Items separated. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of clam shell containers stored directly on the floor in kitchen. |