|
18
|
1.50
|
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 elbow pasta cooked yesterday in walk in cooler at 50F. CDI: Pasta voluntarily discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one 1/9th pan of beef ragu on line above 45F. PIC stated that it was on the counter for a bit before going into cooler. CDI: Product rapidly cooled. Product at 43F by end of inspection. REPEAT VIOLATION SIGNIFICANT IMPROVEMENT FROM LAST INSPECTION. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 cooked eggplant in reach in with no date mark. CDI: PIC allowed to date mark food.
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 house made garlic aioli date marked 4/3. CDI: Product discarded.
ALL OTHER ITEMS IN RESTAURANT WERE PROPERLY DATED AND WITHIN TIME/TEMPERATURE WINDOW |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 3 large containers full of elbow pasta cooling in walk in while tightly covered. CDI: Elbow pasta discarded. REPEAT VIOLATION |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees preapring and working with food with no hair restraint.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees working with food with unapproved jewelry. |
|
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 split gasket on door of pizza cooler. Observed split gasket on walk in cooler. |