|
13
|
0
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over pasteurized eggs. CDI: Items reorganized. EHS discussed with staff about how pasteurized eggs are a ready to eat food. REPEAT VIOLATION Previous violation had items that would not be heated under the unwashed produce. Eggs are fully reheated to over 165F. |
|
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 items in walk in cooler holding at 42F. EHS observed refrigeration maintenance on site at very beginning of inspection. PIC stated they were here for preventative maintenance. EHS noticed that walk in was set to 40F and fan was blowing slowly. Air temp was 41F. CDI: PIC changed cooler temperature back to 35F (the normal setting they keep it on) and the fan sped up and compressor kicked on. All food was rapidly cooled in walk in freezer to 41F and then relocated to the now colder walk in. PIC stated that the cooler was below 41F yesterday and was on the normal setting prior to the refrigeration staff being at the facility this morning. Observed individual cream cheese cups holding above 41F in catch station cooler. CDI: Product rapidly cooled as it was there only from 7am. PIC stated this product will now be kept in the reach in. REPEAT VIOLATION |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in 50ppm quat sanitizer. CDI: Sanitizer refilled to proper concentration. |