|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal containers stored clean with blue labels (full or partial label) still intact. Metal containers were observed stacked on one another. Metal pans moved to warewashing area to be cleaned and sanitized to remove labels.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up within ice bin. Increase cleaning frequency to avoid build up within ice bin and enclosed components. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes stored on prep surface being held at room temperature above 41F. PIC stated this is there normal process and they discard after a few hours (no procedures provided). EHS recommended using time as a public health control (TPHC) for the food item. EHS provided TPHC form and will follow-up on process during VR visit. Tomatoes will be held at 41F or below today and items were moved to WIC to quickly cool prior to service.
Observed TCS foods (sliced cherry tomatoes, roasted potatoes, cooked sausage, cooked veal stew, cut lettuce, and cut watermelon) in both prep units measured at temperatures above 41F. PIC stated all food items in prep units should be 41F or below. Food employee and PIC mentioned items were all just prepared this afternoon (restaurant opens at 5 pm). EHS observed items over stacked in pans (measurements at top above 41F and measured in middle to bottom of pans at or below 41F) and prep units removed. PIC reduced the quantity of food in each pan and moved to WIC to quickly cool.
Observed chicken stock and veal stock sitting in ice bath on cook line at temperatures above 41F. EHS observed ice bath mixture below the food product. PIC had ice baths redone so that mixture is at the same height as the food product. EHS recommended TPHC for the two stocks.
Verification visit no later than 08/27 to determine if cold holding issues have been resolved. |
|
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 Although the PIC is not intending to use prep units to quickly cool TCS foods, it appeared that both facility prep units were being used to cool TCS food items (sliced tomatoes, cut watermelon, cut lettuce, etc.). Items were found stored in deep portions. CDI-PIC reduced the quantity of food items in each metal bin and moved items to WIC to quickly cool. See violation #20. All TCS food items shall be quickly cooled to 41F or below prior to storing them in prep units. |
|
35
|
0
|
Food properly labeled: original container |
No |
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 three large bottles of oils not labeled on cook line. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed dessert utensils stored in 72F water. EHS discussed methods to store in-use utensils. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed one of two outdoor dumpsters missing drain plug. Install drain plug.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one of two outdoor dumpster with side doors open. |