|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee touch a metal lexan pan full of lettuce with bare hands. CDI-Item was voluntarily discarded. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with slight build-up on the lip. Observed a potatoe slicer that had been soiled and in need of cleaning. CDI-PIC broke down potatoe slicer and took to be cleaned. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed breakfast bar with potatoes and sausage links that were 122-120F. CDI-PIC put items on time and is now using TPHC for items with procedures we made together.
Observed grits and oatmeal in HH near grill and both were below 135F. CDI-PIC stirred items which hit 135F. $ |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed freshly prepared lettuce, tomatoes, feta in prep unit at 46-47F. Upon inspection prep unit is not is working order with ambient air temp at 45F. CDI-PIC moved freshly prepared items to walk-in to cool, and unit will not be used until unit is fixed. Repeat Violation. |
|
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 items in prep units by grill that were above 41F such as tomatoes 49F, lettuce 50F. Items were not cooled after being prepped. CDI-Items were taken to walk-in to cool. Observed sandwich and salads made this morning in the display case in starbucks that were 46F. Items were not cooled down after prep and wrapped and put in clam shells plastic containers not allowing air flow. CDI-PIC took to walk-in and uncovered to cool. Observed items that were going to be used for banquet services later on speed rack in walk-in, melon, potatoe salad, salad, tomatoes, that were above 41F and heavily saran-wrapped. Items were made today. CDI-PIC uncovered to allow for air flow. Repeat Violation. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed prep unit by grill not holding proper temp, ambient air 45F. CDI-Unit taken out of service until fixed. Observed 2 mechincal ware-washing machines (behind bar, starbucks area) not working properly. Items are not in use, dishware is being taken to main kitchen until units are fixed. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed a leaking prep sink by the grill station. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C Observed 3 wall panels behind grill with burn marks and in need of cleaning. |