|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw lobster tail, raw steak, cheese slices and housemade sauces were cold holding >41 degrees F in flip top cold hold units (see temp grid above). Also observed flip top unit near firewood grill and 1 door tall seafood cooler in the back prep area not properly functioning. Will make a return visit to ensure that these units has been serviced. CDI/VR- Foods were placed on a 3 hour time discard as a corrective action. 0 points due to this being the first cold hold violation since the new cold hold rule took effect on 1/1/19. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 cooling sauces cooling while being wrapped in plastic in walk in cooler, observed raw shrimp cooling inside of damaged 1 door refrigeration unit, roasted corn was cooling on speed rack in ambient air temperature. Also observed containers of lettuce and Philly steak egg rolls cooling in dense containers with lids on while stacked on top of each other in the walk in cooler. CDI- foods were made into more shallow amounts on sheet trays and placed in the freezer for aggressive cooling. REPEAT - 1 point. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies near the make line and several flies located outside back door near compactor unit. Facility has stated that they have pest control procedures in place to accommodate the presents of flies. - 1 point. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C Observed metal rod located inside of the ice machine being in direct contact with the ice. CDI- PIC uplifted metal rod so that it is not in direct contact with ice. - 1 point. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Quat sanitizer was greater than 400 ppm in wiping cloth bucket. Quat sanitizer was diluted so that it was in between 200-400 ppm. -.5 points. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. In use utensil handles were in direct contact with cole slaw along front line. -.5 points.
General Comment: Facility shall work on cold holding and cooling moving forward. These critical violations are causing complications in regards to cold hold storage. Focus on servicing coolers and continuously take cold hold temperatures daily. Strongly recommend facility incorporating a blast chiller to better assist in cooling prepped foods onsite. Facility is heavily using the walk in cooler to cool and cold hold several foods and this can impact critical violations negatively moving forward. |