|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed spinach dip improperly reheated- product reheated to 141F and placed into steam wells for hot holding. CDI: Education provided and product moved to stove to finish reheating (179F). |
|
20
|
0
|
Proper cooling time & 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 taco slaw cooling in 2-door cooler at too slow of a rate to meet cooling parameters. Observed sliced tomatoes cooling in hot line make table at too slow of a rate to meet cooling parameters. See temp chart and violation #33 for details. CDI: Education provided, taco slaw moved to main walk-in cooler, and tomatoes covered in ice for rapid cooling (<41F). |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and sautéed mushrooms being held above 41F in standalone cooler. Product prepared 08/08/23. Ambient temp of unit 42F. CDI: PIC voluntarily discarded product. Facility utilizing cooler for only non-TCS foods until repaired. Observed spinach being held above 41F in salad 2-door reach-in cooler. Product prepared 08/08. CDI: PIC voluntarily discarded product. REPEAT VIOLATION. |
|
33
|
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 taco slaw cooling in covered metal insert pan in 2-door reach-in cooler. CDI: Education provided and product vented and placed in main walk-in cooler for rapid cooling. Observed sliced tomatoes cooling in hot line make table. CDI: Education provided and product covered in ice for rapid cooling. REPEAT VIOLATION. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed tilapia with temperature above 70F during thawing process. CDI: Education provided and product moved to walk-in freezer for rapid cooling (40F). |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies throughout kitchen, primarily in dish area. Facility currently has monthly preventive pest control. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop in bulk flour and bulk breadcrumbs stored with handles in contact with product. CDI: Handles turned upright. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed standalone cooler unable to maintain TCS foods at or below 41F. See violation #22. Observed lights burned out in vent hood. Observed torn gasket on 3-door reach-in prep cooler. REPEAT VIOLATION.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few moderate-heavily scored cutting boards throughout kitchen. |