|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed chlorine sanitizer concentration in 3 comp sink at 10 ppm. CDI - educated PIC how to use test strips; emptied compartment and refilled with new solution. REPEAT VIOLATION |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple products out of temperature (refer to temp chart). CDI - The rice and shrimp was put into walkin cooler to cool down properly; the product in the flip top cooler had paper towels surrounding the product. Advised employee to remove paper towel; the product cooled down to proper temperature after removing the paper towels. Educated employees to use thermometers more often to check when food has been cooling and to check the temperature of their product in the flip top to make sure that the proper temperature is being maintained. REPEAT VIOLATION |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed that the product on time had the proper labeling and time stickers, but no employee could show me the proper paper work for the TPHC forms (I have already provided this establishment with TPHC forms andf watched PIC fill them out). VR |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed PIC cooling product down in walkin cooler, with lids on top of each container. CDI - educated PIC about cooling foods and leaving the lids off of the product to facilitate heat transfer; removed lids off of product. REPEAT VIOLATION |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. Observed paper towels on product in flip top cooler, which is why these products were out of temperature. CDI - removed the paper towels from the product. REPEAT VIOLATION |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed in use utensil in the sugar container stored in the product with the handle in the food. CDI - moved the handle to proper position. REPEAT VIOLATION. |
|
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 a torn gasket for the walkin cooler. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. Observed rusty rack in the walkin cooler. REPEAT VIOLATION. |