|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed cutting boards, bowls, can opener that was soiled with debris. CDI items moved for cleaning. |
|
20
|
3
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed prep unit in fresh bites holding trout pate (46), meatloaf (49), tomatoes (44), lettuce (50), pepperoni (44), marinara (46), trout (45), and other food items above 41F. Reach in unit in upstairs waitstaff area holding half and half (47), cream cheese (45) above 41F. CDI items moved to cooler to cool down. Observed potato salad (49), salsa (45), beets (47), lettuce (48) that was prepped today and holding in walk in and reach in units without checking if items adequately cooled. CDI items uncovered and placed in walk in units. Repeat. Verification required. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
Not a violation. Facility is not utilizing HACCP plan. |
|
31
|
1
|
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 potato salad, diced tomatoes, salsa, beets, and lettuce that was prepped and not checked to ensure proper cooling before placing to cold hold. Repeat. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair.
Observed prep unit in fresh bites area and reach in upstairs in catering waitstaff area holding foods above 41F. |