|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-601.11 Pig cookers inside facility need to be cleaned. Excess debris from previous cooking present today. Cookers need to be cleaned on a more frequent basis. Food contact surfaces shall be kept clean and sanitized. The food contact surfaces of cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) Pans of BBQ did not meet time/temperature cooling parameters. Time BBQ was placed in pans this morning was 8:41 am. Time may not be accurate as BBQ may not have reached 135 degrees F when stickers with dates and times are printed. Time BBQ reached 135 degrees F is unknown. Foods that have been cooked then need to be cooled shall be done by reaching 135-70 within 2 hours and then from 70 degrees F - 41 degrees F within another 4 hours. (BBQ was reheated and placed in reach in freezer to cool. Temperatures of pans of BBQ 20 minutes after placing in reach in freezer were still well above 135 degrees F; 158-149 degrees F. BBQ temperatures were taken again and at 12:22 pm temperatures of BBQ were 144-135 degrees F. Cooling time does not start until food temperatures reach 135 degrees F. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf) Trays of BBQ cooling in freezer on wrapped tightly with plastic wrap and stacked on top of each other. All foods that need to be cooled shall be done by using a method to meet time/temperature cooling parameters of 135 degrees F - 70 degrees F within 2 hours; then from 70 degrees F - 41 degrees F within another 4 hours. Stickers on BBQ indicated BBQ was placed in cooler at 8:41 am. Thoroughly discussed cooling time/temperature cooling parameters and cooling methods with PIC. Plastic wrap was removed from all pans of BBQ. Pans of BBQ were placed in walk in cooler o cooling rack to allow for more adequate air flow over BBQ. (see temperature chart for cooling times/temperatures) |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) Employees with beards handling food, open single service, and clean equipment without a beard restraint. All employees with beards handling the above items shall keep beards covered by wearing a beard restraint. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wet wiping towels were stored in buckets of detergent today. Wet wiping towels shall be stored in sanitizer only, at its correct concentration. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Replace torn gasket on hot holding cabinet. Slight tear on gasket on small front line cooler where raw shrimp are stored. All equipment shall be in good repair |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) Continue with detail cleaning on the inside of the hot holding cabinet and behind the handle. All nonfood contact equipment shall be kept clean. |