|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed goat butter at 43F in low boy unit near salad prep area, as well as freshly stuffed steaks in cold drawer at 45F. CDI: Goat butter was voluntarily discarded and steaks were relocated to walk in unit for rapid cooling to 41F. REPEAT. Note: Facility has shown significant improvement regarding cold holding compliance and as a result, points were not escalated on this inspection. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no writen procedures for TPHC used for the four pans of items (garlic/oil mixture, berries, capers and aioli) in the far left of cold prep area. CDI: EHS provided written procedure and PIC filled out on site. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 rice cakes prepared earlier today cooling in the bottom of the salad flip top unit at 50F. PIC stated that cakes were prepared on griddle earlier today and were sent to the walk in unit to cool, but were remvoed and portioned before they reached 41F. CDI: Cakes spread out on sheet pan and sent to walk in unit for rapid cooling to 41F. REPEAT. |