|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General comment 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a sanitizer bucket stored in the hand sink by the walk in cooler. CDI - bucket was removed. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
REPEAT VIOLATION 3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw ground beef stored above fish in the walk in cooler. CDI - items were rearranged correctly.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw cube steak stored above cooked bacon in the walk in cooler. CDI - items were rearranged correctly. A storage order chart was given to the PIC. |
|
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 rice cooling in the walk in cooler with a lid. Rice was 118F at 2:45 PM and the PIC stated it started to cool at 11 AM. CDI - rice was discarded; a cooling poster was given to the PIC. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 2 containers of cabbage and a container of mashed potatoes holding below 135F. CDI - items were reheated to at least 165F; see temperature chart. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed lettuce, tomato and cheese holding between 42F and 45F. Reminded the PIC of the temperature change to 41F. PIC voluntarily discarded the items. Any TCS items found holding above 41F (that is not cooling) in the next inspection will result in points being deducted. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 rice, greens and mac & cheese cooling while covered in the walk in cooler. CDI - items were uncovered and the greens and mac were placed in the freezer to rapidly cool. Explained proper cooling methods. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
General comment 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed an employee with beard working with food without a beard guard. CDI - employee put on a beard guard. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed several employee jackets and purses hanging on dry storage shelves throughout the facility. |