|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer coming out of the 3-comp at 500-600PPM. PIC said they had the service person out recently. Observed the dishwasher pulling 0PPM. CDI-PIC fixed dishwasher to where it was pulling 50PPM by the end of the inspection. PIC contacted the service company VR REQUIRED 5/13/2021.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 8-10 soiled dishes in the dish drying area. Sticker residue was left on the sides and there was food derbis. CDI-PIC set aside to be W/R/S.
*Sidenote-they are using a chemical wash for their potatoes-EHS did not see any test strips on site. PIC did request some from the service company by the end of the inspection. EHS will check next visit. |
|
18
|
3
|
Proper cooling time and temperatures |
No |
Yes
|
Yes |
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 stock and pasta made from last night above 41F. Both were in large portions, in plastic containers, covered.
EHS also observed coleslaw made from 11:30 at 71F, in a large plastic container, covered. PIC said they cook the sauce. CDI-EHS said this is not the correct cooling method for any of these items, they need an ice bath, ice wands, lids left off and especially smaller sizes. PIC took coleslaw and put it in smaller portions, in metal containers with lids left off.
Observd a whole cans of beans (PIC explained) cooling in the WIC, it was in a metal container. Beans were 62F at 12:55, at 2:04 they were 60F. Not an approved cooling rate. PIC cracked lids to allow for better cooling. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit holding food above 45F. CDI-PIC removed all food that had been recently put in there and put it in the WIC, food from 10:30am was voluntarily discarded. VR REQUIRED 5/13/2021.
Observed coleslaw in larger cups in a prep unit above 41F. PIC said they had made them this morning and placed them in the prep unit. CDI-PIC moved to the WIC.
PIC did not sign due to Covid protocols. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 beef stock and pasta made from last nigth above 41F. Both were in large portions, in plastic containers, covered.
EHS also observed coleslaw made from 11:30 at 71F, in a large plastic container, covered. Observed salads made this morning, covered in plastic containers, lids on at 50F. PIC said they cook the sauce for the coleslaw. CDI-EHS said this is not the correct cooling method for any of these items, they need an ice bath, ice wands, lids left off and especially smaller sizes. PIC took coleslaw and put it in smaller portions, in metal containers with lids left off. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed prep unit not working. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep unit handles with grease build-up. They are in the middle of lunch service. No points taken. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 low grout throughout kitchen. |