Observation: The cut leafy lettuce is being left out at room temperature (52F) without written time control procedures. A label was not affixed to product observed. Adhered label to product during inspection: CDI: Written procedures provided during inspection.3-501.19; If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service:
(1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: Pf
1.5
33.
Observation: The containers of chicken salad covered with lids are not cooling effectively to meet requirements on second stage cooling. Ensure that cooling methods are utilized to effectively ensure products are cooling within require time limits. CDI: Lids were shifted to allow for increased air circulation.
3-501.15; B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be:
1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.
0.0
41.
Observation: In use wiping clothes used for wiping up food spills in production areas, wrapping knives/utensils are not being placed in a sanitizer between use. Ensure that all in use wiping clothes are placed in a sanitizer between use.
3-304.14; Core; (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution
6-301.12; Priority Foundation; No paper towels at chicken prep handwashing sink. Each handwashing sink must have a supply of paper towels. CDI: Paper towels replaced.
1.0
16.
4-602.11; Core; Black residue inside soda machine nozzles. Equipment such a beverage dispensing nozzles shall be frequently cleaned.
1.5
49.
4-601.11(B) and (C); Core; Cleaning needed on cold drawer surfaces. Nonfood-contact surfaces of equipment shall be kept free of residue.
4-903.11(A), (B) and (D); Core; Several dishes nested wet and unable drain or air-dry. Cleaned equipment and utensils shall be stored in a self-draining position that allows air-drying.
