|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice and some food debris in handsink at bagel area. CDI: Sink was cleaned. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no TPHC procedure for veggie cream cheese held on TPHC. CDI: Product added to time sheet. REPEAT VIOLATION Improvement from previous inspection as only one item was missing/not marked. |
|
31
|
0.50
|
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 crispy chicken cooling in walk in while tightly covered. Observed corn cooling in salad bar cooler while tightly covered. Observed large salad for catering cooling in reach in while tightly covered. Observed wraps for catering cooling in deep container. CDI: Corn moved to reach in freezer. Chicken uncovered. Large salad uncovered and moved to cooler with more air flow. Wraps moved to sheet pans for cooling. All items were cooling at an acceptable rate by end of inspection. REPEAT VIOLATION
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed high volume of catering being done today. Overall, the amount of ambient cooling exceeds the capacity for the walk in for long term use. CDI: PIC stated that this is the most catering orders they’ve ever taken and EHS advised that in the future, with large orders, some prep the previous day needs to be done in order to limit the amount of cooling in the walk in at one time. |
|
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 split gasket on sandwich reach in and omelet reach in. |