|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Container of sausage patties that began cooling at 11am observed at 77F at 1:15pm. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. CDI, voluntary discard. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Container of cooked apples date marked with a prep date of 12/3 still in use. 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 CDI, voluntary discard. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Container of slaw cooling too slowly in the top of the prep table to reach 41F within 4hours of prep. 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 CDI, slaw moved. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Employee engaging in food prep without a hair restraint. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Grease produced from outside fan connected to the grill hood system dripping food debris on the ground where it is left to accumulate. Keep waste stored in receptacles so waste is inaccessible to insects and rodents. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floor tiles in facility in poor repair. Physical facilities shall be kept in good repair.
6-501.12 Dust accumulating on the ceiling in the kitchen food prep area. Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. |