|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) Do not store drinks on or above food or food prep surfaces. Drinks relocated during the inspection. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Several dishes were put away as clean on the clean dish shelf but were still visibly soiled. All dishes must be clean to sight and touch. Dishes returned to the 3 compartment sink to be washed, rinsed, and sanitized. The meat saw was dirty and needed better cleaning. The saw was washed rinsed and sanitized. |
|
20
|
1.50
|
Proper cooling time & temperatures |
No |
No
|
No |
3-501.14 (A). Cooling(P) Fried pork belly did not cool down to 41F within 6 hours. Cooked time/temperature control for safety food shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. CDI: Pork was discarded. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Fried chicken at the hot holding unite was holding at 98 F. Per the PIC the chicken was cooked about an hour and half before the inspection. The chicken was placed in the walk-in cooler on sheet pans and had cooled to 48 F in 30 minutes. All hot foods must be held at or above 135 F. Do not leave the fried chicken out at room temperature for any amount of time place it directly in the hot holding unite after cooking. |
|
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) Red salsa in the walk-in cooler was over 7 days old and was discarded during the inspection. All temperature control for safety foods that are ready to eat must be date marked and not held more than 7 days. Deli ham in the display cooler was date marked but had a use by date over 7 days. A use by date was added that did not exceed 7 days. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf) One container of sanitizer was not labeled. All chemicals must be labeled with at lest the common name. Label added during the inspection. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf). Fried pork was being cooled at ambient air. Cooling shall be accomplished according to the time and temperature criteria and by using one of the following methods: using rapid cooling equipment, place in an ice bath, using containers that facilitate heat transfer. CDI: PIC asked food employees to change their cooling procedure and place the pork in the walk in cooler when cooling down. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C). Label oil container. Except for containers holding food that can be readily and unmistakably recognized, working containers holding food or food ingredients removed from their original packages for use in the food establishment, shall be identified with the common name of the food. |