|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above cooked asparagus and ready-to-eat garlic.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored above flatbread wraps in cold holding draw.
CDI - PIC relocated items to correct storage order. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with build up on white shield. Increase cleaning frequency.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed quat sanitizer dispensing at 3 comp. sink reading 50 ppm. Sanitizer in compartment at 3 comp. sink reading at 50 ppm. Verification required within 10 days of inspection. |
|
18
|
0
|
Proper cooling time and temperatures |
No |
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 cooked asparagus cooling in walk in. No change in temperature after more than an hour. See temp chart.
CDI - Asparagus uncovered and placed near walk in fan to cool rapidly. |
|
19
|
0
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes hot holding at 104F. CDI - Item voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed raw salmon, cooked shrimp, shredded cabbage, and ham and cooked corn holding between 42-45F. CDI - All items were placed on 4 day date mark, items past 4 day date mark were voluntarily discarded.
Observed raw burger and raw steak kabobs holding above 45F in prep unit. Items were placed this morning at 10 am. CDI - Items pulled to cool rapidly in walk in cooler.
Observed tomatoes, cooked corn, coleslaw, caesar dressing, garlic ranch, goat cheese, and tomatoes holding above 45F. CDI- All items voluntarily discarded. Verification within 10 days for cold holding items. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 asparagus cooling in walk in cooler in covered pan. CDI - Asparagus uncovered and placed near walk in fan to cool rapidly. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several spice shakers without identifying label. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed bottom of reach in freezer with food debris. Increase cleaning frequency.
Observed meat cooler shelving with food residue and rust. Increase cleaning frequency and replace as necessary. |