|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee handle raw chicken and then change gloves and don new gloves with no handwash. Employee moved to working With ready to eat food. CDI: EHS directed employee to wash hands before donning new gloves. Employee changed gloves and washed hands. All other hand washing instances and overall hand washing throughout facility were performed correctly and at the correct times. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs and raw eggs stored over ready to eat items and raw vegetables in reach in cooler. CDI: Items reorganized. REPEAT VIOLATION |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black build up. Along chute and back connection piece for chute. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
Yes |
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 hot pickled cucumbers above 70F after 2 hours. Observed sweet potatoes after 2 hours from removing from oven above 70F. Product was placed into the walk in straight from the oven and therefore likely did not hit 135F until much later. Product was 117F at EHS arrival to facility. CDI: Sweet potatoes continued cooling in walk in freezer instead of walk in cooler to provide more rapid cooling. Products hit 70F within 1 hour. Observed potatoes in large, covered containers from yesterday above 41F in the middle of container. Product had a lot of condensation within the containers. CDI: Potoatoes voluntarily discarded. VERIFICATION REQUIRED to evaluate pickle process change. |
|
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 several prep units holding food above 41F. PIC had taken temperatures prior to lunch service and all food was 41F and below. PIC turned coolers to colder setting and relocated portions of products for more rapid cooling. All items reached 41F by end of inspection. REPEAT VIOLATION |
|
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 date mark on sliced pork steaks and fried chicken for today, but pork was cooked Tuesday and chicken Wednesday. CDI: Dates fixed. Observed several items where dates are from the day that food was panned, not originally prepared. Ensure that the original cook date of products follows the food all the way through until food is served. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk for salmon that is offered undercooked for salads. Facility has agreed to fully cook the salmon until new menus can be printed. |
|
31
|
0.50
|
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 sweet potatoes cooling in walk in cooler while on sheet trays with limited air flow around product. Observed Mac and cheese cooling in half pans while tightly covered in walk in cooler. CDI: Potatoes moved to walk in freezer and properly cooled. Mac and cheese was uncovered and placed on sheet pans to properly cool and did. Observed potatoes in reach in cooler from yesterday in deep, covered containers. CDI: Potatoes voluntarily discarded. REPEAT VIOLATION Some improvement in processes as food from last inspection was not improperly cooled today. EHS discussed proper cooling methods and provided “Food Bites” cooling resources today. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed light at front expo in need of replacing. |