|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw comminuted beef stored over raw fish in the walk in freezer. Items were out of hermetically sealed packaging. CDI: Products reorganized.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish and raw beef stored over butter in walk in frezer. Items were out of hermetically sealed packaging. CDI: Products reorganized. REPEAT VIOLATION
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat salad mixes in walk in. Observed unwashed produce stored over ready to eat salad bar items in walk in cooler. CDI: Items reorganized. Storage order chart provided. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed grill marked chicken in blast chiller. Product did not reach proper final cook temperature. Chicken was grill marked yesterday. CDI: Chicken voluntarily discarded.
NOTE: Parcooking procedure template emailed along with inspection. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed hard boiled eggs cooling at a rate of 0F/min. CDI: Eggs uncovered and rapidly cooled to 40F before lunch service. Overall cooling in facility is typically done in the blast chiller. Overall cooling procedures throughout facility are working. Ensure ambient cooled items are also cooled properly. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 chicken that was grill marked yesterday with a date of today. CDI: Chicken was voluntarily discarded. All other date marking in facility was correct. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed breakfast food items held on TPHC, per conversation with Chef. No procedures on site for breakfast items. Observed no times recorded for items held on time. CDI: During inspection, procedures were written for breakfast menu. Breakfast items discarded during inspection. |
|
31
|
0.50
|
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 salad mix and salad toppings cooling in walk incooler while tightly covered. CDI: Items uncovered to allow for proper cooling. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt and pepper in reach in cooler with no labeling. CDI: Product labeled. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed split gasket on veg-prep reach in cooler. REPEAT VIOLATION Improvement from previous inspection. |