|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P: Observed bar dish machine not sanitizing during use. CDI- EcoLab called while on site. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
.3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P : Facility stated that flank steak is marked / seared then cooled down for final cooking at a later time. This is non-continuous cooking and requires approved procedures if to be continued. CDI- left paperwork for chef. |
|
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: Found pineapple chutney in holding well, rice, chicken in holding units, chicken, pasta on stovetop holding all below 135 F. CDI- food discarded. Some grilled chicken put in oven to come up to 165 F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed walk-in cooler holding food at 50-51 F. All prepared foods discarded voluntarily by PIC. Found items in front line salad cooler above 45 F. CDI- moved to freezer for cooling. |
|
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 trays of heated potato wedges on speed cart 86 F. Moved to freezer for quick cooling. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
.4-501.11 Maintain equipment in good repair. Observed walk-in cooler not holding foods at required temperatures. New unit on order and will be installed August 26. Observed small reach-in cooler at bar area with significant rusting on shelves. |