|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Employee observed returning from outside restaurant and went back to handling pans of food without washing his hands. Employees must wash hands when re-entering the establishment from outside. CDI - Employee instructed to wash hands and did so correctly. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Employee stated that flour mixture was used for raw calamari and zucchini. Separate flour must be used for raw animal foods and ready-to-eat foods. CDI - Manager educated and told to use separate flour for raw seafood and vegetables. 0 pts. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P - 3 pans of tomato sauce measured 90-108F at start of inspection. Manager stated it began cooling at 3PM. At 4:50PM tomato sauce still measured 75-90F. Pan of cooked potatoes began cooling at 3PM as well. Potatoes measured 95-110F at start of inspection. Potatoes measured 70-78F at 4:52PM. Both these items would not have reached 70F within 2 hours at the rates at which they were cooling. TCS foods must be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 additional hours. CDI - Both items reheated to 170F. 0 pts. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Chicken (44F), tomato compote (47F), and meatballs in walk-in cooler were above 41F. Feta cheese (51F) and falafel (45F) were above 41F in reach-in cooler. Reach-in cooler ambient air temperature was 49F. Ambient air temperature of walk-in cooler on that shelf beside the door was 45F. TCS foods must be held at 41F or less. Manager states equipment company is coming back tomorrow to seal gaps in walk-in cooler door. VR - Verification required that reach-in cooler is holding TCS foods at 41F or less within 10 days. Recommend placing TCS foods further back in walk-in cooler to hold temperature better. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF - Pans of tomato sauce and pan of cooked potatoes were not cooling at a fast enough rate to reach 70F within 2 hours. Tomato sauce was in deep pans and potatoes were on speed rack without much space between other pans of food. TCS foods shall be cooled using methods that can cool TCS foods within the cooling parameters. Recommend establishment use ice and stirring to help cool tomato sauce and to leave space between pans of cooling foods on speed rack. CDI - Both items were reheated to above 165F. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Repeat - Stacks of pans and bowls stacked while still wet. Utensils shall be air dried prior to stacking. |