|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A) (1) (a) Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw bacon was stored over ready to eat ham in the meat room walk-in cooler. Food shall be protected from cross contamination by storing raw meats in order of final cook temperatures with the highest cook temperatures below meats with a lower cook temperature. Never store raw proteins over ready to eat foods. Bacon was moved below all ready to eat food during the inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.112 (A) (1) Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (Pf) The dish machine was not getting the dish surface to 160 F and not getting the rinse water to 180 F. The temperature of a fresh fresh hot water for the sanitizing rinse must be a minimum of 180 F so that the dish surface reaches a minimum of 160 F. Dishes will be sanitized at the 3 compartment sink until repaired. A repairman was called during the inspection and will be on site today. |
|
20
|
1.50
|
Proper cooling time & temperatures |
No |
No
|
Yes |
3-501. (A) (2) Cooling (P) Cooked pork ribs and soup failed to cool from 135 to 41 F in 6 hours or less. Both food items were cooked and placed in the cooler on the previous day and failed to reach 41 F. All cooked TCS foods must cooled from 135 F to 41 F in 6 hours or less. Items discarded by the PIC during the inspection. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Slaw was held past the 7 days allowed in the main walk-in cooler. TCS foods must be date marked and not held more than 7 days. Slaw discarded by the PIC. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 (A) (1) (6) Cooling Methods (Pf) Cooked ribs were cooled stacked and the soup was cooled in a large covered container. Cool ribs in one layer on a speed rack and use ice with frequent stirring to cool large amounts of soup. Talked to the PiC about proper cooling mentors. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
Yes |
7-204.12 Chemicals for Washing, Treatment, Storage and Processing Fruits and Vegetables, Criteria (P). Veggie wash dispensing at a low concentration. Veggie was shall be used according to manufacturers instructions. 5.88milliliters/liter-7.81milliliters. CDI: water will be used until dispenser is adjusted. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) Many dishes were wet nested and not allowed to dry before stacking. All dishes shall be dry before stacking. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C). Clean non food contact surfaces on equipment throughout. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |