|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dicer, chopper, and a few insert pans stored as clean soiled with food waste and stickers/sticker residue. CDI: PIC sent to be re-W/R/S.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed catch plate inside ice machine soiled with debris. CDI: PIC cleaned and sanitized. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods throughout facility being held above 41F (expo, cook line, fryer, heat lamp). See temperature chart for details. Products with various prep dates/times. CDI: PIC placed items under heat lamp on TPHC (paperwork provided), items on cook line placed into walk-in cooler for rapid cooling(<41), items at fryer station placed on TPHC and work order placed for unit. EHS will return within 3 days to verify fryer station unit repaired/replaced and properly holding TCS foods. REPEAT VIOLATION. VERIFICATION REQUIRED. |
|
33
|
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 TCS foods(chopped lettuce, rice, mushrooms, shrimp, etc) being cooled in covered plastic containers, sealed plastic bags, densely packed in metal insert pans, etc. PIC stated prep completed between 10am-12:30pm. CDI: Education provided, product past 4 or 6 hour cooling windows voluntarily discarded, product within 4 hour cooling window vented and rapidly cooled(<41F). |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few insert pans wet stacked in dish area and prep area. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed fryer station cooler unable to maintain TCS foods at or below 41F. See violation #22 for more details. REPEAT VIOLATION.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few cutting boards in dish area with moderate-heavy scoring. REPEAT VIOLATION. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed several gaskets throughout facility soiled with food waste. REPEAT VIOLATION. |