|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed mandolin, grater, and knives stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. |
|
18
|
0
|
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 mashed potatoes cooling in walk-in freezer at rate too slow to meet cooling parameters. See temp chart for details. CDI: PIC voluntarily discarded product. |
|
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 bacon gravy being held on above 41F on speed rack close to room temperature. Food employee stated product brought out of cooler and left because staff forgot to put back in. PIC put product back into walk-in cooler for rapid cooling. Observed sliced turkey being held above 41F in low boy. Product prepared on 08/23/21. PIC voluntarily discarded product. Observed unsalted garlic butter being held above 41F on counter. PIC stated product placed out at 10:30am. PIC moved product back into reach-in cooler for rapid cooling. Observed chicken wings being held above 41F in bottom portion of wing make table. Food employee stated product prepared this morning @9:30am. Ambient temp of unit 46F. Food employee moved product to walk-in freezer for rapid cooling. Observed chopped lettuce being held above 41F in ice bath in make table. PIC stated make table broken and provided receipt for order of new table. Facility using TPHC as short term corrective measure. EHS will return within 10 days to verify cold holding units repaired and properly holding temperature. REPEAT VIOLATION. VERIFICATION REQUIRED.
**CONTINUED NONCOMPLIANCE CAN RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION AT NEXT INSPECTION - EHS highly encourages using cooling and cold holding logs(maintaining for records as well) |
|
31
|
0.50
|
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 tomato relish cooling on speed rack in ambient air temperature. Food employee stated product prepared @10:30am. CDI: PIC moved product to walk-in cooler for more rapid cooling. Observed mashed potatoes cooling in walk-in freezer in deep plastic bus tub. CDI: PIC voluntarily discarded. REPEAT VIOLATION. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed two make tables in poor repair- salad table and wing table. See violation #20 for more details. REPEAT VIOLATION.
**Repeat violation, but points not assessed since points deducted for #20 |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QAC test strips in facility at time of inspection. EHS will return within 10 days to verify facility obtained test strips. VERIFICATION REQUIRED. |