|
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 mild tomato salsa cooling at a rate of 0F/min. CDI: Salsa was moved to the walk in cooler and placed in an ice bath for cooling. Overall facility has good cooling processes in place. |
|
31
|
0
|
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 one pan of mild salsa cooling in reach in cooler while covered. CDI: Product was relocated to the walk in and placed in an ice bath. REPEAT VIOLATION Overall facility has good cooling practices and has adjusted methods since last inspection to include using ice baths in the walk in, and venting foods. |
|
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 wet stacked dishes stored as clean. REPEAT VIOLATION Facility does not have adequate air drying space. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor build up on dish drying shelves above 3-comp. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed FRP to right of the dish area loose at baseboard. This area is a concern for pest harborage. |