|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
Observed food employee touch chopped kale with bare hands in walk-in cooler. CDI: Education provided and food employee donned gloves. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
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 burgers cooling at a rate too slowly to meet cooling parameters. See temperature chart and violation #33 for details. CDI: Education provided, product vented, and placed onto top shelf of walk-in cooler for more rapid cooling (<41F). REPEAT VIOLATION. |
|
33
|
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 burger cooling in metal insert pan covered in plastic wrap. CDI: Education provided, product vented, and placed onto top shelf of walk-in cooler for more rapid cooling (<41F). REPEAT VIOLATION.
**Continued non-compliance can result in Risk Control Plan and permit action at next inspection** |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed several plastic and metal insert pans wet stacked in clean dish area. |