|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 vegetable dicers stored clean with visible vegetable debris between the plastic teeth and a lettuce spinner stored clean with dried lettuce debris in it. CDI- items recleaned.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed one soda gun at the bar with debris accumulation on the inner portion of the nozzle and the ice machine in the kitchen with black debris on the inner top wall. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed a large container of ground beef cooling in the walk in cooler at 95F at 2:45PM. The ground beef was placed into the walk in cooler to begin the cooling process at 11:00AM. CDI- ground beef was reheated to above 165F (see chart) and the cooling process was restarted using uncovered sheet pans. |
|
20
|
3
|
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 pitcher of salsa at the chip station at 61F sitting on top of an ice bath, diced tomatoes and shredded lettuce in the open air cooler on the cook line above 45F and sliced chicken in a pull out cooler drawer above 45F (see chart). CDI- tomatoes were discarded and the salsa, lettuce, and diced chicken were all placed into the walk in cooler for cooling. |
|
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 a large container of ground beef in the walk in cooler cooling with an ice wand in the container. The container of ground beef was large enough to fit at least 1 additional ice wand. I also observed a container of tortilla soup cooling in the walk in cooler with an ice wand in which all the ice had melted. CDI- ground beef was reheated and the cooling process was restarted on sheet pans, the tortilla soup had a new ice wand placed in it and the entire container was placed into the freezer. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned containers stacked while wet in the dish pit. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 3 cutting boards beginning to show signs of scoring. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed produce walk in cooler fan coverings with dust accumulation. Improvements made to general cleaning since last inspection. |