|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed flat top grill stored in front of handwashing sink along from line. CDI, flat top grill removed from in front of handwashing sink. Ensure handwashing sinks accessible at all times. |
|
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 country steak, pasta, chicken cooling in tightly covered containers from day before. CDI, foods voluntarily discarded by PIC. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed house made dressings and milk stored in tall reach in prep refrigerator cold held between 42-44 degrees F. See temperature chart above. Ambient air temperature on unit measured 44 degrees F. Much improvement made since previous inspection. Visit requried to ensure long term compliance of cold holding for standing tall True refrigerator. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 - Observed meatball not date marked in walk in cooler. CDI, meatball voluntarily discarded by PIC. |
|
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 country steak, chicken, pasta cooling in tightly covered containers and broccoli, cut tomatoes cooling in tightly covered containers which were recently prepared. CDI, foods cooling from day prior, including country steak, chicken and pasta voluntarily discarded by PIC. Recently prepared items placed in shalow uncovered containers to rapidly cool. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-803.11 Storage of Soiled Linens - C - Observed towel used to stabilize cutting board. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed light switch broken on rear hood ventilation that operator stated was scheduled for repair. |