|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up in ice machine located at the rear of kitchen. Observed black build up in ice machine located at drink station. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -. Observed several TCS foods cold holding above 41F, refer to temperature chart above. Per State Memo, first inspection of 2019 no points to be taken for foods cold holding between 42-45F. CDI, educated facility on new cold holding requirement, PIC understands the expectation of all TCS foods to be 41F or less henceforth. Sausage prepared on 5/20/2019, day previous of inspection, cold holding at 52F was voluntarily discarded by PIC. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed prepared salad cooling in walk in cooler covered. CDI, lids vented and EHS educated PIC on the proper way to cool foods. Points not escalated due to prepared salad being the only cooling methods violation this inspection. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight build up of residue inside of microwave on prep line. |