|
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 41F within 4 hours. -P Observed babaghanouj cooling in walk in cooler at a rate of .06 F/min. CDI: Product moved to reach in freezer and uncovered to cool. See #31. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top cooler near grill holding food above 41F. CDI: Refrigeration tech came during inspection and adjusted coolant levels. Cooler began to drop toward 41F during inspection. All TCS food was rapidly cooled in freezer and then held in sliding door display cooler. |
|
31
|
0.50
|
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 babaghanouj cooling in deep, tightly covered containers in the walk in. CDI: Product was relocated to reach in freezer and uncovered to cool. EHS suggests refrigerating ingredients prior to mixing. REPEAT VIOLATION Some improvement as all cooling is being done in the walk in cooler now. No hot foods improperly cooling. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed only ingredients and common name of the food on dessert bars out for retail sale. CDI: Bars were moved to behind the counter for sale to eliminate need for labeling.
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no label on squeeze bottles of oils throughout kitchen. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed sliding door on white display cooler damaged and held together around edges with duct tape. PIC stated that he has already ordered a new door and is waiting for its arrival. |