|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several ready to eat foods in the walk in cooler that does not have any kind of covering. CDI: PIC had employee cover all ready to eat foods with lids and/or saran wrap.
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored behind raw beef in the low boy. EHS explained to PIC JJ of the possibility of contamination of the beef when grabbing raw chicken from behind. CDI: raw chicken was moved to the bottom low boy with the other raw chicken.
-1.5- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at the bar with no sanitizer dispensing. PIC JJ stated he was fixing the hole for the sanitizer tube last night and had accidentally cut the sanitizer tube. PIC JJ had called Ecolab to come change out the tube. Facility is to use the main kitchen dish machine to wash glassware from the bar. VR within 3 days to ensure dish machine is dispensing sanitizer. REPEAT VIOLATION no points escalated due to this was an accidental issue that cause the dispenser to not function correctly and was noticed before glasswares needed to be washed and sanitized -1.5- |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork, mashed potato, and pot roast in the hot box at 98F-100F. CDI: all items were moved to the steam box to reheat. Mashed potato was reheated to 165F, pot roast was reheated to 200F, and pork was reheated 174F. -1.5- |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 small containers of green beans opened from a can yesterday at 42F. PIC was not sure if beans were taken out of the walk in cooler today. CDI: PIC voluntarily discarded both containers. -0- |
|
33
|
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 2 pans of salad cooling in the walk in cooler tightly wrapped, closed, and stacked in the walk in cooler. CDI: salad pans were vented REPEAT VIOLATION -1.- |