|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat. CDI - Reorganized to correct storage order. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on deflector plate of ice machine. REPEAT.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Bar dish machine producing 0 ppm chlorine sanitizer. CDI - Machine primed and producing at least 100 ppm before end of inspection. |
|
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 portioned chicken in reach in cooler at 52F, PIC stated it was portioned/shredded around 2:30 pm and cooling. After 55 minutes, there was no change in temperature. CDI - Unstacked and placed in walk in cooler to finish cooling.
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 sliced tomatoes cooling in reach in cooler not meeting cooling parameters from prep - see temp chart. PIC stated they were prepped around 2:30 pm. CDI - Uncovered And allowed to finish cooling in reach in cooler. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 date mark on poppy dressing reading 9, garlic aoili 6/3, and veggie soup 6/9; time/temperature window has expired. CDI - All items discarded. REPEAT. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of quat sanitizer with ‘Sink & Surface’ label. CDI - Re-labeled during inspection. |
|
31
|
0
|
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 chicken densely packed into plastic container cooling with lid tightly closed in walk in cooler. Observed chicken cooling portioned into plastic bags and stacked inside plastic container. CDI - Spread onto shallow trays for more efficient cooling. |