|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishmachine witht 0ppm sanitizer. CDI: Manager phoned ecolab for maintenance. Employee is priming sanitizer before every dish load and testing with test strip after each load to ensure dishes are sanitized. VERIFICATION REQUIRED REPEAT VIOLATION Issue from last time has been repaired. |
|
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 quinoa cooling at a rate of .05F/min. Food must cool at a rate of .11F/min to be in compliance. CDI: Quinoa relocated to walk in for rapid cooling. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed turkey sausge crumbles holding at 55F and liquid eggs holding at 60F. Turkey sausage crumbles were stored in a cooler drawer that could have been left open. Liquid eggs were left out on the counter. CDI: Items voluntarily discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
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 turkey sausage crumbles stored above 41F for more than 4 days. Product has a 7day shelf life according to PIC.
NOTE: 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 all "7 day" foods to be dated for 8 days. Day 1 is the day that the food is prepared. Facility has "prep and print" labeling system that is updated from the corporate level. Facility is marking EXACTLY 7, 24 hour periods on items. No 7 day items were out of compliance today based on labeling. |
|
31
|
0
|
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 quinoa cooling in prep cooler drawer at 0F. CDI: Quinoa relocated to walk in cooler. PIC reminded that the drawers are only meant to hold food cold, not cool food down. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed balls of cookie dough stored directly in contact with plastic of a packaged food item in the walk in freezer. CDI: Items voluntarily discarded. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Observed several tiles in mop sink area to have severe damage to them. REPEAT VIOLATION |