|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
General Comment. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed ice machine with pink and black buildup. Cleaning frequency needs to increase. |
|
18
|
0
|
Proper cooling time and temperatures |
No |
No
|
No |
General Comment. 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 45F. -P
Observed 3 pans in walk in cooler only cooling down 2 degrees in an hour. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Repeat violation. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Found butter in a sauce bottle, over the stove at 104F. CDI- Suggested that facility put butter into container and hold it on stove top. *Points not escalated because of improvement from last inspection* |
|
20
|
3
|
Proper cold holding temperatures |
No |
No
|
Yes |
Verification Required. Repeat violation. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed several items inside walk in cooler above 45F(see temp chart). Facility gets a general comment for items that are between 42-45F on first inspection of 2019. Ambient air temperature of cooler was 43F. Food item dates ranged. CDI- Items were voluntarily discarded. EHS believes that walk in cooler is not properly working. Discussed how facility is monitoring temperatures. Kitchen manager does a line check (including the walk in) every morning at 6:15 and 10:30, stated walk in was reading 37F this morning. If items are out of temperature they are voluntarily discarded. Maintenance arrived during write-up and stated cooler fans froze up and they will be checking condenser on roof.
Found pico de gallo on counter top at 54F. Instructed facility to not keep any potentially hazardous foods out at room temperature. CDI- Pico was placed inside prep cooler.
Found pasteurized eggs in prep cooler at 47F. Kitchen manager stated eggs were placed inside cooler this morning. CDI- Eggs were placed inside walk in cooler to properly cool.
Found fruit bowls in reach in at 48F. Kitchen manager stated bowls were prepared this morning. Items should be placed inside walk in cooler to properly cool before placing in reach in. CDI-Bowls were placed in reach in. |
|
21
|
0
|
Proper date marking and disposition |
No |
No
|
No |
General Comment. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
In prep cooler observed 2 bags of kale not date marked. CDI- Kitchen manager stated that bags were opened yesterday and dates were added to them.
Observed bag of spinach not date marked in walk in cooler. CDI- PIC was unsure when bag was open, spinach voluntarily discarded. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed 4 white containers containing sugar, flour, and pancake mix not labeled. |
|
42
|
0.50
|
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 metal pans wet nesting. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment 4-501.11 Maintain equipment in good repair.
Observed split gaskets in several prep coolers and also on a reach in cooler. Gaskets need to be replaced. |