| No violation noted during this evaluation. | 04/28/2015 | Physical Recheck |
- Duties of PIC
Observation: Cooling process and methods.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Cheese sauce made last night with a temp of 54*. Beans prepared last night with a temp of 57*. Chicken cooked last night with a temp of 48*. All items discarded.
- Foods are cooled using appropriate methods
Observation: Foods are cooled in large containers.
|
03/17/2015 | Physical Recheck |
- Demonstration of Knowledge
Observation: Based on type and number of Risk Factor Violations.
- Duties of PIC
Observation: Based on cooling procedures.
- Equipment location, installation, repair, and adjustment
Observation: Seal on the door to the reach in cooler is worn.
- In-use utensils, between-use storage
Observation: Ice scoop stored with handle in contact with ice. Ice scoop placed handle up out of the ice.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Cooked chicken with an internal product temperature of 50*. Chicken was discarded voluntarily.
- Reminder statement
Observation: Consumer advisory statement not present.
- Hand drying provided
Observation: Hand towels not supplied at a hand washing sink. Paper towels were placed at the hand sink.
- Foods are cooled using appropriate methods
Observation: Foods are cooled in large containers, both metal and plastic. Cheese sauce cooled in plastic five gallon buckets.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Utensil storage containers are soiled with food debris.
- Storage of clean equipment and utensils
Observation: Clean utensils stored in soiled containers.
- Using a handwashing sink- operation and maintenance
Observation: Vegetables washed at the hand sink.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Cheese sauce cooked last night still in the process of cooling with an internal temperature of 63*. Ground beef cooked last night still in the process of cooling with an internal temperature of 52*. Cheese sauce and ground beef were discarded voluntarily.
- Disclosure of menu items offered or served raw or undercooked
Observation: Disclosure of menu items that are served undercooked (huevos rancheros) is not present.
- Eating, drinking, or using tobacco
Observation: Open employee beverage containers on food prep tables.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Date marking system not in place. Discussed date marking requirements and left information sheet.
|
02/18/2015 | Regular |
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Manual warewashing equipment, hot water sanitizing temperatures
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
|
08/22/2013 | Routine |
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