||Oct 5, 2011||87|
||Feb 9, 2012||94|
||Jun 15, 2012||95|
3-301.11 Use gloves or utensils to handle ready to eat food.// Staff was observed handling cooked diced chicken with bare hands while preparing to place chicken on 1 inch tray to rechill.// Staff voluntarily discarded cooked chicken.
3-501.16 Maintain potentially hazardous food at 41 F or below.// Sour cream 47F,pasta 50F, ham 45F,egg salad 47F.was placed on salad bar ready to serve at 10:30am.// Staff place in freezer to re-chill to proper temperature. 3-501.17 Cease the sale, use, or service of all potentially hazardous food prepared in-house after 7 days when stored at 41 F or below.// Tuna prepared on 9/28/11 & discard date was 10/04/11.// PIC voluntarily discarded.
3-501.15 Cease wrapping or covering food until cooled.// Diced cooked chicken 47F covered with plastic wrap & chicken salad 45F with covered lid in DD RI cooler. //Staff removed lid & plastic wrap.
3-304.12 Store utensil in potentially hazardous food with handles above the top of the food and the container.// Utensil handle burried in salad dressing.//Staff voluntarily discarded dressing and placed clean utensil with handle stored up.
4-601.11 Clean bottom of RI cooler.// Heavy debris in bottom RI cooler on make line.4-602.11 Clean fan covers on RI coolers.// Dust buildup in display cooler near cash registrar.4-602.12 Clean food contact cooking and baking equipment at least every 24 hours.// Baking oven on make line has debris buildup.4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue.// Heavy debris residue on shelves underneath prep table with food grade liner.
3-501.16 Maintain potentially hazardous food at 41 F or below.// Sliced peppered steak 50F placed on make line an hour before inpection. //Staff did not cool to proper temperature of 41F before placing on make line for service.// Staff reheated sliced steak to 165F and started cooling process over before placing back on make line.
4-901.11 Allow utensils to air dry before stacking.// Numerous equipments are being wet stacked.
Inspection start time- 11:50 and End time EHS forgot to clock into insp.ection reportJun 15, 2012
3-501.16 Maintain potentially hazardous food at 41 F or below.// Diced boiled eggs 56F, diced ham 60F, tuna 55F, chicken salad 52F, potato salad 57F and cottage cheese 46F stored at salad bar since 10:45am//All PHF was discarded.Upon entrance of FSE, left side of cooler at salad bar was not turned on. Air temperature once turned on was 35F.// Diced eggs 48F and diced chicken 50F at make line ready for use.// Staff voluntarily discarded items.
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