|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF Observed one hand sink in the kitchen with no paper towels. CDI (corrected during inspection) towels restocked |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 4 whole beef roasts cooling on a sheet pan in the walk-in cooler at a rate of 0.25 degrees per minute. See temp chart.
Cooling rate should be 0.52 degrees per minute. Also noted cooked onions cooling on the prep table upon arrival. The onions were put into 3- 1/6 pans but covered when they were put into the walk-in cooler so they cooled at a rate of 0.25 degrees per minute. This is acceptable when cooling from 70 to 41F, but food should be uncovered. CDI by cutting the roasts in half and uncovering the onions. |
|
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 items in the prep cooler >41F, see temp chart. This is the egg station 2 door prep cooler between cooking equipment. Thermostat was turned down, it may have been accidently hit when food pans are put inside. PIC will try to tape in place so it can't be accidently turned up. All foods in the temp chart were discarded. VR (verification required) to ensure cooler maintains food at 41F or below. Ensure only cold items 41F are placed into the cooler and the lid is kept closed when possible. |
|
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 Ensure roasts are cut in half when cooling, food is in uncovered pans and once food temps are 135F or below, the food is actively cooled such as the onions. |
|
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 some food debris in the bottoms of prep coolers and grease build up on areas of cooking equipment. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C Observed some debris on the walk-in freezer floor |