|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chick peas in salad prep cooler, and cut tomatoes, pico de gallo, pimento cheese, pre cooler 3 out of cold holding temperature (see temperature chart). Chick peas were observed filled well past the fill line and below the fill line tempted 41F. Internal Thermometer reading of prep cooler 3 was 62.8F and all items were voluntarily discarded. VR-a verification visit will be conducted within 3 days to verify that prep cooler 3 maintains an internal temperature below 41F. No TCS items will be placed into unit until unit is serviced. -REPEAT VIOLATION- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed prep cooler 3 not maintaining TCS food items below 41F and with an internal thermometer reading above 41F (see temperature chart). Have cooler serviced to insure that internal temperature is 41F or below. -REPEAT VIOLATION- |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use. Observed food employee washing grapes in 3 compartment sink with soiled dishes in compartments. CDI-PIC had food employee relocate to prep sink. |
|
49
|
1
|
Non-food contact surfaces clean |
Yes |
Yes
|
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 soda gun at bar with build up.
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, gaskets, and handles. -REPEAT VIOLATION- |