|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Observed hand washing sink blocked by containers of food products stored inside sink basin; Ensure hand washing sink is only used for hand washing. CDI items removed during inspection. |
|
18
|
0
|
Proper cooling time and temperatures |
No |
No
|
No |
NO POINTS DEDUCTED
3-501.14(A) 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 45F. -P Observed large containers of cooked shredded beef cooling inside walk-in cooler, covered measuring 50F; beef was cooked prior to inspection and was within 6hr cooling parameters. Based on placement and thickness of product 41F would not be reached within 6hrs without intervention. CDI Methods corrected during inspection to ensure required temp was reached; Product transferred out of large bus tub to sheet pan uncovered and placed into walk-in freezer. Temp observed at 38F during inspection, education given to owner. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
REPEAT
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 sealed bulk container of cooked shredded beef with tight cover cooling in walk-in measuring 50F; CDI corrected during inspection, products transferred onto sheet pan and placed into walk-in freezer to rapid cool to required temp. Observed temp at 38F during inspection; education given to owner. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply stained cutting board in need of resurfacing / replacing in kitchen area.
4-101.19 Nonfood-Contact Surfaces - C Observed split / torn gasket on walk-in cooler in need of repair.
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed melted / damaged plastic containers kitchen area in need of removal / replacing. |
|
47
|
0.50
|
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 non-FCS of equipment with build up in need of cleaning (all handles on bulk dry food bins; broken granite partition in back kitchen between flip top unit and hand washing sink). |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
NO POINTS DEDUCTED
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light fixtures in kitchen prep area with light bulbs that are not shielded near back entrance of kitchen. |