|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored above baked beans in the walk in cooler. CDI- storage rearranged. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced grilled chicken, romaine lettuce, and spinach in a salad bar buffet line cold holding above 45F. Observed Pico de gallo, sliced tomato, and other TCS items cold holding above 45F in an ice bath along the serving line (see chart for temps.). CDI- PIC agreed to discard the products that were above 45F at the end of the lunch service; some items like cream cheese were transferred to the walk in cooler for cooling. EHS recommended not filling containers as full in the ice bath; and to ensure ice is filled as high as the food product is inside the container. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving inside a hot box and on a spice rack next to the convection oven. Previous items listed on last inspection report under this violation have been corrected; therefore no point escalation. |