|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed employees come in from outside and put on gloves to handle food and utensils without washing hands, change gloves in between different tasks and not wash hands, go in and out of walk in to return to food prep without washing hands. CDI hands washed. |
|
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 gumbo, stew, and collard greens from overnight that did not cool to 41F. CDI items discarded. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed stew and ground meat in steamers that were below 135F. CDI items reheated. Observed house mad Jerky that was prepared in facility and stored on counter at room temperature. Reiterated to PIC that as mentioned in the previous inspection they would have to use safer methods to prepare product. A variance must be submitted if there is a desire to prepare Jerky to distribute to customers for consumption. Repeat. |
|
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 smoked watermelon and slaw in reach in unit on front line above 41F. CDI items discarded. |
|
21
|
1.50
|
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 different smoked meats on a speed rack, beans, sausage, Cole slaw, burnt ends, pickles, rice, Mac and cheese, and broccoli and cheese. CDI |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. Observed beef jerky made in house and left on counter as a shelf stable product. Facility must have a variance approval from the state. Manager took jerky and placed in their office. CDI had manager discard jerky. |
|
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 collard greens, gumbo, and stew that were cooling in deep plastic containers from overnight. CDI items discarded. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed grizzle dip, keys, personal drinks, that was on the countertops in the kitchen and back smoking area. Repeat. |