|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed boxes of raw bacon being stored on shelf above cooked meats used for meat croquettes. PIC stated meats will be reheated. EHS explained that the cooked meat is still a ready-to-eat food and must be stored above raw meats. CDI: PIC to relocate bacon to lower shelves. |
|
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 two dicers being stored as clean with food debris left in the grooves. Employee stated one of the slicers is no longer being used. CDI: EHS explained that all equipment needs to be stored clean. Dicer was relocated to dish machine to be properly cleaned and other dicer taken to be discarded. |
|
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 45F. -P Observed cut lettuce cooling at a negative rate due to tight fitting lid and walk-in cooler not working properly. CDI: cut lettuce relocated to meat walk-in cooler to quickly cool. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT Observed walk-in cooler holding foods above 45F. Walk-in cooler thermometer read 46F. Air coming from fans measured 47F at beginning of inspection and then at 49F by end of inspection. Polenta and meat croquettes were on speed racks right by the walk-in cooler fans and went from 46F to 48F by end of inspection. Items that were more liquid/think in consistency and in closed containers were holding at temperatures well below 45F which led EHS to believe that the cooler had not been down very long. CDI: items cooling on speed racks were relocated to meat walk-in cooler to cool before being placed out on the buffet. Other items that measured above 45F were also relocated to meat walk-in cooler to quickly cool. PIC contacted refrigeration maintenance to fix issue. Walk-in cooler started working on its own before EHS was done typing report. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 one container of cooked mushrooms and onions in meat walk-in cooler dated for 3/16. CDI: PIC voluntarily discarded item. All other items throughout facility were properly date labeled. |
|
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 cut lettuce cooling with tight-fitting lid in walk-in cooler. Observed other items cooling for buffet line in walk-in cooler that was not working properly. EHS advised that items be cooled with vented lids. CDI: all items relocated to meat walk-in cooler to quickly cool before service. |
|
42
|
0
|
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 containers being stacked while wet by downstairs dish machine.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed raw carpaccio and smoked salmon being stored in reach-in cooler above clean salad plates that are used for various food items most of which are ready to eat items. Relocated raw items to different location and do not store on shelving above clean dishes. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed walk-in cooler holding foods above 45F.
CONTINUED FROM #20 - Air was blowing out at 40F. EHS advised PIC to still have maintenance look at cooler because defrost cycle should not last for 2 and a half hours, long enough for food items to raise in temperature. Observed ranch, blue cheese, garlic in oil, and ceasar dressings holding as high as 63F in small prep cooler upstairs. CDI: items were voluntarily discarded. Prep cooler had been unplugged and was plugged back in. Observed garlic in oil based sauces for meats above 45F counter in small amount of ice. CDI: EHS explained that sauces must be held hot or cold unless tested and proven to not be TCS. EHS emailed PIC TPHC procedures along with inspection as an option for holding sauces out of temperature control. |