|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed immersion blender and lettuce spinner stored as clean soiled with food waste. CDI: PIC sent items to be W/R/S. |
|
20
|
0
|
Proper cooling time & 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 41F. -P
Observed blanched fries and rice cooling too slowly to meet cooling parameters. See violation #33 and temp chart for details. PIC stated unit in defrost during inspection. Upon unit coming out of defrost cycle, foods began to cool rapidly. EHS recommended having unit serviced so that even during defrost TCS foods can continue cooling. CDI: Education provided and product began cooling once unit out of defrost. |
|
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 rice being held below 135F in warmer cabinet at front service bar. PIC stated product prepared @between 10am-11am. CDI: Education provided and PIC placed product on TPHC as both short-term and long-term means of compliance. PIC added rice to TPHC form during inspection. Observed baked chicken being held below 135F in steam well. PIC stated product prepared between 10am-11am. CDI: Education provided and product reheated in oven (178F). |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed milk at waitress station being held above 41F in ice bath. Product placed into unit @11am. CDI: PIC placed product on fresh ice bath and product cooled down (41F). Observed several racks of ribs being held above 41F in walk-in cooler. Product prepared 10/28/24. PIC stated process is to cook, cool, portion, cool and then cook to serve. CDI: Education provided and PIC voluntarily discarded product. Observed various TCS foods being held above 41F in assembly make table. Product with various prep dates. PIC stated all foods removed from unit nightly and stocked fresh each morning between 10am-11am. Ambient temp of unit fluctuated between 40F-50F depending upon frequency at which table was opened. TCS foods did begin returning to normal temperatures (39F-41F) within parameters but EHS recommended servicing unit as preventive measure. PIC placed product on TPHC for short-term compliance. EHS will return within 3 days for compliance visit to verify unit repaired and properly maintaining 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 blanched fries and rice cooling on thin sheet trays on speed racks in walk-in cooler. Blanched fries possibly stacked too deep. PIC stated unit in defrost during inspection(defrosts every 3-4 hours). Upon unit coming out of defrost cycle, foods began to cool rapidly. EHS recommended having unit serviced so that even during defrost TCS foods can continue cooling. CDI: Education provided and product began cooling once unit out of defrost. |