|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked potatoes holding on flat top grill at 117f and melted unsalted butter on stove top at 109f. CDI - PIC discarded. Ensure hot holding TCS foods are maintained at 135f or higher. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods on prep top at line holding above 41f including goat cheese at 52f, chorizo at 49f, tofu at 50f, shredded cheese at 50f. CDI - PIC discarded all TCS foods above 41f. Reach in portion of cooler holding temps at 41f or lower. PIC called for service of unit during inspection and applied ice bags. VR within 10 days to check repair and operation of cooler. REPEAT |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 Observed products in cold drawers with no date marking including cooked shrimp and meatless burgers. Observed goats cheese prepared today with prep date mark tomorrow 10/8. House made TCS products in walk in freezer with no date marking. CDI - date marking applied to items missing labels and inaccurate date label corrected. 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 multiple products in line coolers with date marking beyond 7 days including black bean cakes dated 9/28, fried green tomatoes dated 9/24, goats cheese dated 9/27. CDI - PIC discarded. Ensure TCS foods are discarded once expired. , |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Egg sandwich on menu with no asterisk referencing consumer advisory. Confirmed with PIC egg sandwich is made with raw shell egg and may be cooked to order. REPEAT Asterisk denoting consumer advisory had previously been added to eggs sandwich but due to repeat cleaning of menus is no longer present. Asterisk is also not present on table top menus. VR required within 10 days. |
|
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 cut melons still in cooling process wrapped in plastic portion bags and stacked into top of service unit. Goat cheese portioned and placed back into deep plastic buckets in service cooler, Pasta still in cooling process placed into deep plastic bucket for storage in walk in cooler. CDI - PIC placed all cooling items on shallow metal pans to facilitate quick chill. Use methods that allow air flow around food to cool food quickly. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed bulk container of marinara thawing in standing 80f water in prep sink. Do not thaw in standing water. Use an approved method for thawing soup using the cooler or under flowing water that is less than 70f. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet soiled wiping cloths laying on equipment surfaces in grill area. Sanitizer buckets in use throughout with quat concentrations less than 50ppm. Ensure wiping cloths are stored in sanitizer solution between uses or removed to soiled linen receptacle. Check sanitizer concentration frequently to ensure it remains at the proper concentration during use. REPEAT |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans stored clean stacked together wet on shelving in back of house. Air dry pans before stacking. |