6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed cold holding TCS (Temperature Controlled for Safety) food above 41°F. See temperature log for said items. COS: CFSM discarded all of the food. Must cold hold TCS foods at or below 41°F.
11C – approved thawing methods used
511-6-1.04(6)(c) – thawing (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed improper thawing of raw chicken in meat sink. A large amount of the raw chicken is submerged in water in the meat sink. COS: CFSM removed the raw chicken.
12C – wiping cloths: properly used and stored
511-6-1.04(4)(m) – wiping cloths, use limitation (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed wet wiping cloths laying on food prep tables and not stored in sanitizing solution between uses. Wet cloths used to wipe down food prep tables. COS: CFSM removed all wet wiping cloths.
15C – nonfood-contact surfaces clean
511-6-1.05(7)(d) – nonfood-contact surfaces (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed soiled nonfood contact surfaces of Southbend oven, food storage containers (flour, sugar, MSG, corn starch), and inside coolers and freezer. Observed rusted bottom shelves under rice cookers by WIC door. Observed a lot of the equipment throughout the kitchen in need of a deep cleaning. CFSM stated they will have everything cleaned and rusted shelves repainted within five to seven days.
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed soiled floors and walls throughout kitchen area, under shelves, coolers, oven, etc. Will have three to five days to clean floors and walls.
