|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal and plastic pans stored as clean with food residue present on the food contact surfaces. Items were taken for reprocessing by dish staff.
Visually ensure that dishes have been properly washed, rinsed and sanitized after the three compartment cleaning process, or after processing items in the dish machine. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked vegetable products in the omelette station bar display hot holding at less than 135F. Employee stated that items are cooked at station at the beginning of service, placed on the display, and then reheated for each customer. With this process, items must be kept above 135F as they are a heat treated vegetable product. Items were reheated to above 165F and replaced on the display.
Facility may place the items on a TPHC procedure where vegetables are cooked to above 135F, and a time stamp is placed in some manner indicating a discard time 4 hours from the time of cooking. If facility adopts this process, no temperature requirement is present for the vegetables, whatever vegetables remain after 4 hours must simply be discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS items cold holding at more than 41F on the display bar, in areas where ice is used to maintain cold temperatures. Items were discarded. Violation has been repeated 4 times and permit action may be taken by MCHD to force compliance.
Facility may wish to adopt a TPHC procedure for all cold holding items on the display ice bar. Items may be temped at less than 41F and then a timestamp discard time of 4 hours must be recorded. If items are not used by the 4 hour limit they must be discarded. Given that the facility operates each shift (breakfast/lunch) for less than 4 hours, all items on the display may be kept on TPHC, with temperatures of these items becoming irrelevant due to the discard times. No cold holding issues observed in the main prep, walk in coolers, or storage coolers, violation is isolated solely on the display bar. |
|
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 various items cooling from prep ambient temp left covered with saran wrap. While cooling, items must be vented to allow heat transfer with the walk in cooler air. Items were vented by EHS and PIC. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal containers in the clean dish storage areas. |