33: 3-501.15 Food containers for cooling food are arranged so as not allow for maximum heat transfer. Product in the walk-in cooler observed tightly wrapped while in the process of cooling and cooling in deep hotel pans. Corrective Actions: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Correction: PIC discarded food product from breakfast and transferred recently placed food items in shallow pans to help rapidly cool product down.
39: 3-307.11 Heavy ice build-up observed to the interior of the reach-in freezer in the dry storage room. Corrective Actions: Defrost unit and utilize catch pans to prevent contamination from ice build-up from non potable water from the unit. Manager stated the unit is scheduled to be repaired tomorrow. Check food and discard product with heavy ice build-up. Place catch pans/sheet trays on top of the product to prevent contamination.
47: 4-201.11 Side covering under the ice machine door observed damaged and no longer smooth or easily cleanable. Corrective Actions: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. If unable to repair the replace it with one that meets the specifications of being smooth and easily cleanable.
Additional Comments
This visit was made to conduct a routine inspection. The following were discussed with the person in charge (PIC):
-Ensure products in the process of cooling are placed in shallow containers and left uncovered while in the process of cooling. -Monitor the floors in the kitchen area for pooling water and damage that makes the area no longer easily cleanable. -Watch ice build-up in the reach-in freezer. -Monitor shelving in the walk-in cooler/freezer and ensure bottom shelf is at least 6 inches above the ground.
Observed improvement in preventing wet nesting. Great Job.
*Repeat violations may be subject to civil penalties.
Food Temperatures
Description
Temperature
State of Food
WIC: pasta
38 °F
Cold Holding
WIC: potatoes (~1 hr)
108 °F
Cooling
Hot Box: cooked mixed vegetables
162 °F
Cold Holding
WIC: oatmeal (~4 hrs)
56 °F
Cooling
WIC: cut cabbage
36 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dishmachine
High Temp
162 °F
3 Compartment sink (dispenser)
Chemical
400
Quat. Ammonium
86 °F
No records found
Equipment Temperatures
Description
Temperature
WIC
40 °F
Hot Box
210 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
