|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat produce in walk in. CDI: Items rearranged. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 butternut squash soup cooling at a rate of .02F/min. Observed another container of butternut squash soup cooling at a rate of .06F/min. Observed Alfredo sauce cooling at a rate of .06F/min. CDI: Items rapidly cooled with stirring and the addition of more ice. Products met cooling rate after change in method. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one pan of pizza sauce and one pan of cheese in cooler drawer above 41F. CDI: Products voluntarily discarded. EHS noticed drawer was slightly open. Rest of drawer was holding well below 41F. REPEAT VIOLATION Significant improvement from previous inspection. All equipment was properly functioning and holding cold. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 no date marking on wings in walk in or cooler drawer. Observed no date marking on cooked potatoes in walk in. CDI: Items properly date marked. REPEAT VIOLATION Significant improvements from previous inspection. Much less items were improperly dated. |
|
31
|
0
|
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 soup and Alfredo cooling in ice bath. Ice bath was below food level and product was not being stirred. CDI: Products stirred and ice baths made deeper. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on inside and edges of handsink near pizza station. CDI: Sink cleaned. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged FRP on wall leading to elevator area in kitchen. Observed corner at 3-comp sink drying area lifting from wall creating a gap. |