|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer stored as clean soiled with food waste. CDI: PIC sent slicer to be W/R/S. Observed two knives at end of make tables stored as clean soiled with food waste. CDI: Food employee sent knives to be W/R/S. REPEAT VIOLATION.
**Continued non-compliance will result in Risk Control Plan and possible permit action. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed chopped lettuce and penne pasta in walk-in cooler not meeting cooling parameters. CDI: PIC placed penne pasta on sheet tray and chopped lettuce on ice. REPEAT VIOLATION.
**Continued non-compliance will result in Risk Control Plan and possible permit action. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods in pizza station make table being held above 41F. Unit ambient temperture 45F. PIC contacted service repairman during visit. Facility using TPHC until unit is repaired. EHS will return within 10 days to verify unit has been repaired. REPEAT VIOLATION. VERIFICATION REQUIRED.
**Continued non-compliance will result in Risk Control Plan and possible permit action. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 several TCS foods being cooled in pizza station make table. Unit not holding temperature, but items prepared within 4 hour time frame for cooling cold products. CDI: Food employee moved items to walk-in cooler for rapid cooling. Observed chopped lettuce cooling in make tables. Units not designed for cooling, only cold holding. Observed bulk containers of lettuce cooling in walk-in cooler with lids on. REPEAT VIOLATION.
**Continued non-compliance will result in Risk Control Plan and possible permit action. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 4 pans of freshly cooked pizza sauce stored on floor outside walk-in cooler. |
|
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 pizza station make table not holding temperature. Ambient air temperature of 45F. See violation #20 for more details. |