|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed mechanical dish machine with a high internal dish temp of 156F after several cycles. Ensure the minimum plate temperature is 160F. CDI service mechanics for the mechanical dish machine repaired onsite. Internal plate temperature was measured at 166F by the end of the inspection. Repeat violation. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of raw pulled eggs above 41F (see temp chart). PIC stated eggs are cracked together in one container for breakfast and want to use TPHC. CDI EHS discussed TPHC and PIC voluntarily discarded container of raw pulled eggs. EHS provided another copy of TPHC forms. Repeat violation. Points were not escalated due to only one item held above 41F and improvement seen in cold holding. |
|
31
|
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 TCS foods such as diced chicken, spring mix, cut romaine, cut tomatoes, and prepped salad cooling in large portions in a covered/stacked plastic containers. CDI EHS discussed proper cooling methods and PIC uncovered containers and unstacked. |