|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored above chopped lettuce. CDI: PIC switched product order- lettuce now over tomatoes. |
|
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 tomato slicer stored as clean soiled with food waste. CDI: PIC sent slicer to be washed and sanitized. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed yellow queso and white queso being held between 117F-127F in steam well. CDI: Food employee reheated products to 191F in microwave. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed chopped lettuce and sliced tomato cooling in walk-in cooler(WIC) at a rate slower than the required minimum. Observed salads and sliced tomato cooling in make table and front counter reach-in cooler cooling at a rate slower than the required minimum. CDI: PIC moved all products to WIC for more rapid cooling. Cooling in WIC unsuccessful so PIC moved products to walk-in freezer for rapid cooling. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed asiago cheese being held above 41F in make table. Various other TCS foods alos held above 41F. PIC switched to dining room make table and contacted maintainence to have unit worked on. CDI: PIC moved all foods to WIC and walk-in freezer for rapid cooling. |
|
31
|
0.50
|
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 several items cooling with plastic wrap on them or covered with plastic lids in WIC, make table, and reach-in cooler. CDI: Education provided to PIC and all coverings removed to aid in more rapid cooling. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two spice shakers at flat top grill with no labels. CDI: PIC labeled products. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal insert pans on clean dish shelves wet stacked. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with side doors open. CDI: PIC closed doors. |