|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over RTE ribs on speed rack in walk in unit, and raw lamb stored over cooked octopus in small reach in unit across from oven. CDI: Storage order corrected. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed AC sanitizer from three compartment sink dispenser reading 0ppm. PIC discovered that tube was not fully immersed in sanitizer, interrupting the connection to supply. No dishes had been washed yet. CDI: Tube pushed down into sanitizer and dispenser produced QAC reading 200 ppm. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cooked marinara sauce over 100F more than 2 hours after cooling process began. Process involved immersing large plastic buckets of sauce in insufficient ice baths in back prep sink. CDI: Sauce reheated to 170F and re-cooled by placing sauce in proper ice baths with regular stirring by employees. By the end of inspection, the sauce had dropped from 132F to 103F in 45 minutes. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed garlic butter holding at 63F in flip top unit after being left on counter throughout lunch service. Observed multiple items in middle flip top unit across from oven holding at 50F, and flip top ambient air at 49F. CDI: All items had been filled from lunch and were sent to walk in to facilitate rapid cooling. Items in unit were removed and unit taken out of service until repairs could be made. REPEAT. VERIFICATION REQUIRED within 10 days to determine long term compliance. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pastas in reach in unit across from grill with incorrect date labels ranging from 02/27 to 03/05. PIC stated that all pastas were made yesterday, as he had made them himself. CDI: Dates were corrected to reflect the proper prep date (03/27). |
|
31
|
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 freshly cut tomatoes cooling in unit rated for holding on main cook line. Observed marinara sauce cooling in insufficient ice baths. CDI: Tomatoes spread out and vented in walk in unit and marinara was reheated to 165F and then cooled in a proper ice bath, per EHS instruction. REPEAT. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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 multiple oils and dressings throughout restaurant with no labels. PIC was confused about labelling requirements due to miscommunication by EHS, thus points were not escalated. CDI: PIC had all squeeze bottles labelled. REPEAT. |
|
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 no dran plug on cardboard dumpster.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed multiple cardboard boxes scattered around dumpster area. |