|
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 41F. -P Observed whole prime rib from yesterday in walk in cooler above 41F. All other items in the walk in were below 40F. CDI: Prime rib voluntarily discarded. Observed pasta salad cooling in tightly covered, deep container at a rate of 0F/min. CDI: Product was vented and properly cooled. |
|
20
|
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 tall reach in cooler near grill area holding items above 41F. Air temperature was 47F and food was 42F-45F. CDI: Raw chicken at 42F was relocated to walk in cooler for rapid chilling and other TCS items were voluntarily discarded. Observed sliced cheeses in prep top above 41F. Employee at grill station stated that he had the product out on the counter during the rush and had placed it back in the prep top. Cheese was voluntarily discarded. |
|
31
|
0
|
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 prime rib cooled as a whole roast. EHS suggested to cut product up next time this item is cooked and cooled to adhere to cooling parameters. Observed pasta salad, cooked pasta, and portioned wing meals cooling while tightly covered in walk in coolers. CDI: Items vented and properly cooled. |
|
35
|
2
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed no labels on individually packaged pies, a ham sandwich and bagged cookies for sale in grab and go cooler and shelf. Observed no net weight on any items in grab and go cooler. CDI: Unlabeled items were voluntarily discarded. Net weights added to other items that had labels. EHS gave PIC labeling options with regards to where food items are placed and what is required for labeling of packaged items. REPEAT VIOLATION
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottle at grill with clear liquid. CDI: Employee stated that product was water. Squeeze bottle labeled. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed tall reach in cooler near the grill was holding with an air temp above 41F. Maintenance technician arrived and checked pressure of coolant to repair refrigerator. Repair in progress during inspection. REPEAT VIOLATION Previous violation corrected. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed door threshold from kitchen to cook line in need of repainting. |