|
20
|
0
|
Proper cooling time & temperatures |
No |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed pasta not meet cold holding perimeter (see temperature chart). Items were observed cooling behind large boxes which blocked air flow to product. Pasta was moved to area of walk in with more direct air flow. Also observed diced tomatoes, corn, and house made sauces not meet cold holding parameters. Items were out of cold holding temperature since past 8am and was allowed 4 hours from 8am to bring items below 41F. Items were 48F in flip cooler and reached 47F by the 4 hour mark in walk in cooler. Items were discarded. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed corn, boiled eggs, diced tomatoes, black beans, garbanzo beans, ranch, and chipotle ranch salad dressing in flip cooler out of cold holding temperature and well as various in house made sauces out of cold holding temperature in cold drawer. PIC stated that boiled eggs, garbanzo beans and black beans were prepped 30 minutes prior and placed into flip cooler and all other items were observed at below 41F in flip cooler at 8am. CDI-PIC placed black beans, garbanzo beans, and various sauces in walk in cooler and reach in freezer for rapid cooling. PIC placed all other items in walk cooler and was allotted one hour to get items to 41F or below considering items may have been out of temperature since after 8am. -REPEAT VIOLATION- |
|
23
|
1.50
|
Proper date marking & 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 sliced tomatoes, cut lettuce, and cut avocado with an expired date or no date labeling in walk in cooler. CDI-Items were discarded.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed RTE wings in walk in cooler prepared from previous date without date labeling. CDI-PIC back dated wings from yesterdays date. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working containers of oils, spices and condiments that were not labeled. -REPEAT VIOLATION- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops inside flour and sugar containers with handles touching food. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cutting boards that were wet stacked. CDI-PIC properly unstacked cutting boards and placed upright to allow for proper drying. -REPEAT VIOLATION- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed on coolers throughout kitchen specifically doors and handles. |