|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
Observed food employee touch pre-cooked burger patties being without donning gloves. CDI: Education provided and product touched with bare hands voluntarily discarded. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed slicer stored as clean soiled with food waste. CDI: PIC W/R/S slicer. REPEAT VIOLATION |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed lasagna reheating in warmer at a rate too slow to meet reheating parameters. See temperature chart for details. CDI: Education provided and PIC moved product to oven to finish reheating process. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 penne pasta cooling at a rate too slow to meet cooling parameters in walk-in cooler and in reach-in portion of make table. PIC stated product prepared between 11am-11:30am. Procedure is to cook, drain, and ice bath product before placing into cold holding. EHS recommended more ice in ice bath and longer duration of time in ice bath. CDI: Education provided and PIC placed product back into ice bath fully submerged(40F). REPEAT VIOLATION |
|
22
|
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 pizza sauce being held above 41F on prep top/cutting board portion of pizza make table. PIC stated procedure is to remove product from make table during busy hours then place back into unit. PIC moved product to freezer for rapid cooling as short-term means of compliance. CDI: Education provided and product cooled rapidly. Going forward, facility splitting product into third pans and placing into make table for cold holding. REPEAT VIOLATION |
|
23
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
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 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 several plastic bus tubs of shredded mozzarella cheese being held in walk-in cooler with no date labels. Product shredded in-house. PIC stated top shelf product prepared 03/10/25 and middle shelf product prepared 03/11/25. CDI: Education provided and PIC backdated product. REPEAT VIOLATION
**Continued non-compliance can result in Risk Control Plan and food being discarded at next inspection** |
|
33
|
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 penne pasta cooling in covered plastic bus tub in walk-in cooler and in covered metal insert pan in reach-in portion of make table. CDI: Education provided and PIC placed product into ice bath fully submerged(40F). REPEAT VIOLATION |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf
Observed pre-cooked burger patties being thawed in warmer cabinet. Warmer cabinet inoperable and product sitting above 41F. CDI: Education provided and product moved to cooler for proper thawing/cooling. |