|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employees engage in the hand wash process and recontaminate their hands by turning the faucet off with their bare hands and continue to go work on prepping foods. Corrected through education. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Dish machine has no sanitizer in bucket to actively sanitize dishes after washing. PIC switched to 3 comp sink to actively sanitize dishes after washing and rinsing. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes stored in hot holding cabinet at a temperature range of 108-118F during the inspection. Potatoes reheated during the inspection. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed zucchini inside of prep unit at a temperature range of 43-45F. Zucchi was moved to walk in unit to actively cool back down at a faster rate. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
TCS foods must be date marked if kept longer than 24 hours. Observed TCS foods without a date mark present. Foods include heavy cream and sliced watermelon.
Observed yogurt date marked for 9/8 still inside of walk in cooler. Yogurt was discarded during the inspection. TCS foods can only be held for 7 days and shall be discarded thereafter. |
|
31
|
1
|
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 cooked chicken on speed rack cooling at ambient room temperature. Chicken registered a temperature of 76F. Chicken was reheated to 165F to restart the cooling process. Observed potatoes inside of walk in unit at 82F with a lid secured tightly attempting to cool. Lid was vented during the inspection. |
|
33
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods. TCS food shall be thawed under refrigeration, completely submerged under running water with a temperature below 70F, or as part of the cooking process. Observed beef thawing inside of container under running water. The water was at 81F. Ice was added to the container to cool the temperature down below 70F. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf
Observed plastic bus containers in worn condition with holes. Discard of dishes that no longer meet cleanability rules. |