|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above RTE foods in low reach in cooler. CDI - PIC relocated eggs to correct storage. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine shield in need of cleaning. REPEAT. Increase cleaning frequency.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on multiple containers stored on clean dish shelf. CDI - PIC removed items and placed at pre-rinse for re-washing. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 raw steak, marinaded during prep, cooling in Walk in cooler. Steak displayed no change in temperature in over 30 minutes. CDI - Bags of steak spread onto sheet pan on speed rack inside walk in cooler to cool rapidly. REPEAT.
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 queso cooling in walk in cooler in containers on speed rack. Queso cooling at 0.05 rate; see temp chart. CDI - Employees began active stirring to allow queso to cool rapidly. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 raw steak cooling in plastic bags tightly packed into metal container with lid tightly closed. CDI - Bags spread onto sheet tray on speed rack.
Observed queso cooling in deep metal containers in walk in cooler with no active stirring. CDI - Employees began active stirring while containers remained in walk in cooler 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 squeeze bottles containing spices at the bar without identifying labels. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers wet stacked on clean dish shelving. REPEAT. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed split gasket at low RIC in back dish area. REPEAT VIOLATION *No points taken today due to replacement for cold hold unit mentioned last inspection* |