|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shrimp stored directly above ready-to-eat fish and cooked shrimp. CDI items relocated to approved locations. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed two ice machine collecting black and pink debris on inside surfaces. REPEAT VIOLATION. Observed soda nozzles collecting black debris. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes, lasagna, chicken and cooked vegetables in hot holding unit below 135F. See temperature chart for temperature observations. CDI items voluntarily discarded. VERIFICATION REQUIRED. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce, tomatoes and bleu cheese in ice bath above 45F. Observed potato salad, spinach, ham and lettuce mixture on buffet above 45F. See temperature chart for temperature observations. CDI items voluntarily discarded. REPEAT VIOLATION. VERIFICATION REQUIRED. |
|
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 cooked lobster in reach-in cooler dated on 5/17. CDI lobster voluntarily discarded. |
|
31
|
0.50
|
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 lettuce in reach-in cooler cooling in large bulk plastic containers tightly covered. CDI lettuce taken to walk-in cooler to rapidly cool. EHS recommends adding ice to initial rinse step. |
|
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 split gasket on 2 door reach-in cooler. Observed handle in disrepair on 2 door reach-in cooler.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed white chest freezer non ANSI certified. |