|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed 2 bar dish machines initially operating at 0ppm chlorine concentration. CDI- machines were repaired and were operating at ~50ppm chlorine concentration during the inspection. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
Yes
|
No |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed the facility not recording the final cook temperatures for their non-continuously cooked chicken breasts. CDI by instruction. Minor improvements made since last inspection. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed bleu cheese stuffed olives cold holding on ice above 45F (see chart). CDI- items were relocated to a reach in cooler for cooling. |
|
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 beef short rib cooling in the walk in cooler. The short ribs were initially ~98F in the center of the pan and dropped to ~72F in the center of the pan. The temperature of the short ribs decreased to as low as ~55F near the outer edges of the pan. CDI- instructed PIC to actively stir short ribs to ensure an rapid and even cooling process. |