|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw fish stored above produce in walk-in cooler. CDI: Education provided and PIC rearranged storage order. |
|
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 salsa cooling at a rate too slow to meet cooling parameters in walk-in cooler. PIC stated product prepared @11am. CDI: Education provided and product placed into smaller portions uncovered for more rapid cooling (product temped 58F-64F within 10 minutes). EHS recommended continued use of ice baths or use of ice wands for cooling of salsa. |
|
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 two pitchers of salsa verde being held above 41F in reach-in portion of make table. Product prepared 07/10/25 between 9pm-10pm. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.
**Points not escalated due to only one items being found out of temperature** |
|
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 salsa cooling in large plastic container covered with lid in walk-in cooler. CDI: Education provided and product placed into smaller portions uncovered for more rapid cooling (product temped 58F-64F within 10 minutes). EHS recommended continued use of ice baths or use of ice wands for cooling of salsa. |
|
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. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed power drill with paint mixer attachment being utilized for mixing salsa. EHS recommended facility utilize immersion blender (NSF approved). |