|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedure for vomit & diarrhea cleanup. CDI: EHS provided via email. |
|
20
|
0
|
Proper cooling time & 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 41F. -P Observed blanched fries cooling at a rate too slowly to meet cooling parameters in walk-in cooler. See temp chart and violation #33 for more details. CDI: Food employee spread product into thinner layers on sheet trays for more rapid cooling.
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 unsalted butter cooling at a rate too slowly to meet cooling parameters in sauté make table. See temp chart and violation #33 for more details. CDI: PIC moved product to walk-in cooler for more rapid cooling. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed smoked salmon being held above 41F in salad make table. Product prepared 07.22.23. CDI: PIC voluntarily discarded product. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf Observed no written procedure for TPHC of garlic/oil mixture. CDI: EHS provided via email.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf Observed garlic/oil mixture with no 4-hour time stamp. PIC stated product prepared @10:45am-11am. CDI: Food employee labeled product. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 blanched fries cooling in thick layer on sheet trays in walk-in cooler. CDI: Food employee spread product into thinner layers on sheet trays for more rapid cooling. Observed unsalted butter cooling in sauté make table. Unit designed for cold holding, not cooling. CDI: PIC moved product to walk-in cooler for more rapid cooling. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gasket on sauté make table. REPEAT VIOLATION.
**Points not assessed due to nature of other violations present. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
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 gaskets throughout with light-moderate buildup. REPEAT VIOLATION.
**Points not assessed due to nature of other violations present. |