|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed slim jim trash can pushed in front of back of house hand sink blocking access. CDI - PIC removed trash can.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towel dispenser with dead battery not providing paper towels at cook line area. CDI - PIC replaced battery. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed bulk produce stored above ready to eat items in walk in cooler. CDI - PIC relocated. Do not store unclean produce above items which are ready to eat. REPEAT 1.5 points |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed knife hanging on magnetic holder as clean with food residue present on blade. Observed can opener with buildup/metal fragments present around blade area. CDI - PIC removed to dish area for re-cleaning.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed in use dish machine with 0ppm cl in final rinse. CDI - PIC primed and worked with source container - 50ppm cl reading on test strip. |
|
18
|
0
|
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 whole chickens cooling in walk in from previous day still at 44f. CDI - PIC discarded.
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 cucumber salad sets with chopped tomato ambient cooling in WIC at 48f at 1:25 still at 48f at 2:10. No change in temperature noted during process. CDI - PIC spread onto shallow pans to quickly chill. EHS verified cooling at proper rate at end of inspection. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed bagged cut Brussels sprouts holding at 51f at salad prep cooler. Product laying on top of cold holding wells and not in the wells. CDI - items removed to cooler to chill back to 41f.
Observed falafel mix made with cooked chick peas holding out on countertop with no cold holding method at 47f. CDI - PIC placed on 4 hour TPHC. Falafel mix must either be held cold below 41f or complete procedures and use TPHC.
Observed various portioned yogurt based sauces holding up to 50f in portion cups in cold well unit behind front line. Unit air temperature reading 43f and not maintaining temperatures of the portioned containers. CDI - Items discarded. TCS sauces must be maintained at 41f or lower or complete and use TPHC procedures. REPEAT - Full 3 point deduction |
|
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 whole chickens laying on pan tightly trussed cooling overnight not meeting temperature parameters (see #18). CDI - Chickens discarded. Use additional methods to ensure dense/whole chickens are properly cooled including cutting into smaller portions. If whole chickens are to be cooled routinely, alternate procedures like ice bathing or additional cooling equipment may be needed.
Observed cut tomatoes placed into bottom of deep plastic container covered with cut cucumbers and other items, tightly lidded and stacked together for cooling in WIC. CDI - spread onto sheet pan to quickly cool. When ambient cooling TCS produce like cut tomatoes, ensure they have air flow. Do not seal into deep plastic containers while in the cooling process.
0.5 point deduction |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic pans wet stacked in clean dish area. Observed employee towel drying pans in prep area. Do not towel dry utensils. Allow them to air dry before stacking together. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed hot water at 3 part sink not reaching 120f as required for dish machine operation. Establishment has 4 in line instantaneous water heaters - one of which is not operating properly. Service request is already in place and repair is expected soon. EHS observed hot water temperature highly variable as low as 104 and as high as 117 but not consistent. Facility has switched to single service items for customer use until water temperature is consistently in compliance. Verification visit required within 10 days. 1.0 point deduction |