|
6
|
2
|
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 food employee dispensing food after handling payment without washing hands and another food employee use bare hands to turn off soiled faucet handles without washing hands again prior to food service. CDI - Staff education about when washing is necessary. Hands re-washed. -2- |
|
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 cooked barbecue cooling in ziploc bags on sheet pan in walk in cooler at 43F from last night. PIC stated the walk in cooler struggles in summer. Three cooling fans and one exhaust fan installed in smoke room already where smoker and walk in cooler are located. PIC also installed cooling curtains on June 24 to help maintain colder ambient air temps. CDI - PIC voluntarily discarded and ziploc process discontinued. Use cooling logs to document cooling progress and follow HACCP Plan for corrective actions for foods covered in the approval. -0- |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese, potato salad and other TCS foods in walk in cooler, all above 41F at beginning of inspection. TCS foods on left side of walk in cooler were all properly cold holding. Right side of walk in cooler TCS foods were all above 41F. Per PIC Lewis, cooler was serviced last week and three cooling fans have been installed to help move hot air away from walk in located in smoke room. EHS advised PIC that the hottest temperature testing for these units is 100F and ambient air today in cook room exceeded that level. CDI - PIC moved all TCS foods to coldest part of cooler and has a service visit schedule to rebuild condensation piping by refrigerator tech. -1.5- |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed issues with cold holding, cooling and cooling methods. Corrective actions listed in HACCP plan not being followed in response to temps above 41F. Observed ROP beef jerky not listed on approval documentation produced in the facility for sale. VR no later than 07/25/2021 to ensure these items have been covered in the HACCP Plan for all required staff and documentation that training has taken place in HACCP Training Log. -1- |
|
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 RTE barbecue cooled overnight in ziploc bags in cooler not maintaining TCS foods not in the cooling process at or below 41F. Observed freshly made macaroni salad cooling in make table. CDI - PIC voluntarily discarded barbecue and moved other cooling items to walk in cooler. -.5- |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed food employee dispensing food and drinks wearing artificial fingernails. CDI - Hands were washed and gloves used. -0- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed food buildup on outside of to go containers stacked above front service line and on the outsides of to go metal containers with cardboard lids stored on shelf near walk in cooler. -0- |
|
47
|
0
|
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 heavy buildup on hood over smoker. -0- |