|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored behind fully cooked chicken in cooler drawer. CDI: Items rearranged. |
|
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 sanitizer not coming through dispenser properly at downstairs dish machine. CDI: PIC fixed problem and sanitizer was correctly dispensing. Dish machine was not in use during inspection.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with some black build up. CDI: PIC cleaned ice machine during inspection. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed marinara sauce reheating in steam well at 110F at close to 2 hours. CDI: Employee rapidly reheated marinara to 183F within 15 minutes on the stove. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed spinach dip cooling at .06F/min. CDI: Product was rapidly cooled in walk in freezer to 41F. |
|
21
|
1.50
|
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 no date mark on Cole slaw, ham, or feta in prep top; spinach dip in reach in; or corned beef and feta in walk in cooler. CDI: Products properly date marked.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed penne in walk in from 2/26 and 2/28. CDI: Product voluntarily discarded. |
|
31
|
0.50
|
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 spinach dip cooling while tightly covered in walk in cooler. CDI: Product moved to walk in freezer and rapidly cooled. REPEAT VIOLATION Overall cooling has significantly improved from past two inspections. PIC has placed more racks in walk ins and several items today were properly cooling.
NOTE: Romaine was seen cooling in prep top. This method did work today, however is not approved. |