|
19
|
3
|
Proper reheating procedures for hot holding |
Yes |
Yes
|
No |
3-403.11 Reheating for Hot Holding (P). Soup and spinach drip from the not before were not reheated to 165F. Ready to eat time/temperature control for safety food that has been cooled shall be reheated to a temperature of at least 165F when being reheated for hot holding. CDI: Soup and dip were reheated. |
|
20
|
1.50
|
Proper cooling time & temperatures |
No |
No
|
No |
3-501.14 Cooling (P) - Cool foods quickly from 135F to 70F or below within two hours and from 70 to 41F or below within an additional 4 hours (6 hours total to reach 41F or below). Mashed potatoes in the preparation cooler were cooling from last night and failed to reach 41F or below within 6 hours. CDI: Mashed potatoes discarded during the inspection. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf). Mashed potatoes were cooled in the prep cooler in a container that was half covered. When cooling food use one or more of the following cooling methods depending on the type of food being cooled: placing the food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment, stirring the food into smaller a container placed in an ice water bath, using containers that facilitate heat transfer, or adding ice as an ingredient. Recommend cooling the mashed potatoes in the walk in cooler instead the prep cooler. CDI: Potatoes were discarded and manager was educated on cooling methods. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C). Container holding sugar was not labeled. Except for containers holding food that can be readily and unmistakably recognized, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, shall be identified with the common name of the food. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) - Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil. Clean inside of the prep coolers and door handles of the prep cooler. Clean shelves holding clean pans and plates. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - Physical facilities shall be maintained in good repair. Portions of the floor in the kitchen are pealing up, repair floor. The kitchen is showing signs of age making some areas difficult to clean. Ceiling tiles in the kitchen are stained. Continue replacing ceiling tiles in the kitchen.
6-501.12 (A) Cleaning, Frequency and Restrictions (C). Wipe down walls and dust ceiling vents in the kitchen. Clean the floor under equipment and storage shelves. Clean the dry storage room. Physical facilities shall be clean as often as necessary to keep them clean. |