|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- Observed pre- portioned chicken (55F), chicken wings (45F) shredded cheese(45F), and sliced cheese(45F) from 10:30 according to pic. After 60 mins of first temp items did not meet proper cooling parameters see temp chart. No cooling occurred. CDI- PIC was able to place items on TPHC. 10AM-2PM to be discarded.
NOTE: No signature occurred due to covid19 pandemic however PIC SWERLIN GOODWIN was present during the inspection. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed two in use spray bottles of pink cleaner not labeled. CDI- PIC labeled bottles. |
|
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 shredded chicken, chicken wings, shredded cheese, and sliced cheese all covered or in bags in either reach in cooler, prep unit, or cold hold drawer attempting to cool. Items did not meet proper cooling parameters. PIC was able to place items on TPHC. 10AM-2PM to be discarded. EHS explained all cooling shall occur at the commissary with approved methods. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed in use metal shakers without labels. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - During the inspection front windows were open during the inspection. |
|
47
|
0.50
|
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 grease and food debris build up on cooking and hot holding equipment. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- Observed minor food debris and dark build up in hard to reach areas of the floor. Hard to reach areas are underneath and behind equipment. |