|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink- 50ppm. PIC provided new sanitizer and primed but solution still reading low. PIC contacted service repair company. EHS will make verification visit within 3 days to verify unit properly dispensing correct concentration of sanitizer. VERIFICATION REQUIRED.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dicer stored as clean soiled with food waste. CDI: PIC sent to be re-W/R/S. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 cooling too slowly to meet cooling parameters in walk-in cooler. See temp chart and violation #33 for details. CDI: Education provided and PIC vented product and placed in freezer for rapid cooling (<41F). REPEAT VIOLATION. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed taco steak being held below 135F in fry station steam wells. CDI: Education provided, PIC added more water to steam wells, and product reheated (>165F). |
|
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 being held above 41F in expo station ice bath. Product pulled from reach-in cooler @10am. EHS provided education and product placed on TPHC. Facility utilizing TPHC going forward, paperwork provided. EHS will return within 3 days to verify TPHC paperwork correct and being implemented. Observed spinach being held above 41F in grill 1-door reach-in cooler. Product used during morning prep. EHS provided education, cooler storage order rearranged for better air flow, and product moved to walk-in cooler for rapid cooling (<41F). Observed sour cream being held above 41F in right reach-in cooler. Product prepared 11/27/23. PIC voluntarily discarded product. Observed various TCS foods being held above 41F in middle reach-in cooler. Product with various prep dates between 11/24/23-11/27/23. EHS provided education provided, PIC contacted service repair company during inspection, and voluntarily discarded products. EHS will return within 3 days to verify unit repaired/replaced and able to properly maintain TCS foods at or below 41F. REPEAT VIOLATION. VERIFICATION REQUIRED.
**CONTINUED NON-COMPLIANCE CAN RESULT IN FOOD BEING DISCARDED AND POSSIBLE PERMIT ACTION AT NEXT INSPECTION** |
|
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 chopped lettuce cooling in deep bus tub double wrapped in plastic in walk-in cooler. CDI: Education provided and PIC vented product and placed in freezer for rapid cooling (<41F). REPEAT VIOLATION. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna thawing in vacuum-sealed packaging. CDI: Education provided and food employee removed product from packaging. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in low QAC solution in red sanitizer buckets. |
|
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 gaskets torn on fry station 3door reach-in cooler. Observed several lights burned out in cook line vent hood and prep area vent hood. REPEAT VIOLATION.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards with moderate-heavy scoring. REPEAT VIOLATION. |