|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
No certified food protection manager on duty. 2-102.12 (A) Certified Food Protection Manager (C) |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
Observed worker turning water off with bare hands after washing. Instructed worker to use paper towel to turn off water so as to not recontaminate hands. He then properly washed his hands. 2-301.14 When to Wash (P) |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Cooked rice and beans below 135F in steam table. Foods were reheated on stove and then placed back into steam table. Make sure to use properly fitting pans in steam table so that foods can be properly held at 135F or above. Some odd shaped pans today left a lot of air space around foods which is causing steam table to no hold foods hot enough. Will verify proper pans are continuing to be used on follow-up visit. 3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
All foods in prep refrigerator were above 41F. PIC stated the refrigerator worked some days and not others. Properly repair refrigerator or replace with an approved unit. Foods that were in prep cooler less than 4 hrs were moved to other refrigerators to cool. Person cutting up raw chicken left meat on prep sinks while he took a break. Foods were above 60F when checked. Place all foods back into refrigerators before leaving to take a break. Chicken was quickly sliced and placed inside refrigerator. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Large containers of shredded cabbage and Horchata cooling with lids tightly sealed. All foods being cooled must be loosely covered and in small enough portions to allow foods to quickly cool. Lids were removed. 3-501.15 Cooling Methods (Pf) |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
Seal open gaps around rear door to prevent pest from entering building. 6-202.15 Outer Openings, Protected (C)
Flies in kitchen. Remove flies. 6-501.111 Controlling Pests (C) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Replace rusty storage shelves inside walk-in cooler. Replace shelves inside 2 door refrigerator where white coating on shelves are cracking and peeling off. Replace damaged door gaskets on several refrigeration units. Painted air drying wall shelves in dishmachine area are not approved. Walk-in freezer door needs to be replaced due to damage. 4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Bone saw, food processor, and 2 refrigerators at serving counter are not NSF approved equipment. 4-205.10 Food Equipment, Certification and Classification (C) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
Wash water in 3 compartment sink was only 79F. Water must be maintained at least 110F while being used. Staff drained and refilled. 4-501.19 Manual Warewashing Equipment, Wash Solution Temperature (Pf) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Clean walls and wall mounted items like fire extinguishers and paper towel dispensers more frequently. Greasy, dusty build-up is occurring. 6-501.12 Cleaning, Frequency and Restrictions (C) |