|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed final rinse temperature on machine dial reached 180F+ but plate tempertures reached only 147F to 154F rather than required 160F+. VR - Hobart repairperson arrived and was working on repair when inspector finished. Facility will W/R/S in 3 comp sink in meantime if required. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed several items in more than one cooler were not holding at or below 45F. See temperature chart. Issue did not seem to be related to cooling but rather to coolers. CDI - items out of temperature were discarded and ice was added to top prep coolers to aid in cold holding. VR - will return to ensure compliance. |
|
21
|
0
|
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 most items properly date marked but small pans of food coming out of ROP containers were not date marked. Pans were on the cook line for use. CDI - PIC was able to explain how today's items are tied back to the dates on the ROP bags but the overall system was unclear. PIC will research date marking SOP for Olive Garden and explain more fully when inspector makes return visit for other items. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 two pans of chopped fresh spinach cooling in walk in. Spnach measured 53F and was cooling in small pans tightly covered with plastic wrap. PIC vented corners of pans and will reeducate employee preparing this product. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets holding wiping cloths had sanitizer measuring less than 50 ppm quat. Quat coming from dispenser in can wash (where buckets are filled) also measured less than 50 ppm. PIC manually made up quat solution to replace in buckets and called rep to come repair dispenser. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed 2 hood lights out. Observed rusted rack ends in undercounter cooler holding butter on expo line. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soda nozzle holsters with minor debris buildup. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
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 grout missing between floor tiles in a few areas on the cook line. |