|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large cambro of corn cheese at 46 F in lowboy RIC next to beverage station. Item was taken out of refrigeration and used for portioning prior to EHS arrival. Observed raw shrimp at 48 F in lowboy RIC across from cook line. Product was prepped today prior to EHS arrival. Both corn cheese and raw shrimp were taken to WIF for rapid cooling. Temperatures began to decrease to 41 during inspection. |
|
21
|
1.50
|
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 rice cakes (9/9) past its 7 day date mark requirement. CDI - PIC voluntarily discarded product.
Observed mozzarella cheese with 9/3 date mark. PIC stated that the date is incorrect and product was taken out its original packaging on 9/19. CDI - Item properly date marked. |
|
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 large container full of kimchi at 43 F in WIC. CDI - Product taken to WIF to quickly cool to < 41 F. EHS educated PIC on proper cooling methods such as separating products into smaller pans and placing into WIF for quicker cooling. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 1x bottle of unlabeled lemon pepper sauce. CDI - PIC labeled product. * No escalation in points due to significant improvement from previous inspection. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed 1x sanitizer bucket stored on floor below 3-compartment sink. CDI - bucket picked up off floor. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
REPEAT: 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils stored in container with stagnant water. CDI - PIC removed utensils. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no chlorine test strips available for kitchen dish machine. VR required. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed 1x stall in female restroom without a covered receptacle. |