|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
Repeat violation 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed minestrone soup in the walk in cooler at 52F. PIC stated it was cooled down from last night. CDi - PIC voluntarily discarded the soup. |
|
41
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
Repeat violation 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed the handle of the scoop down in the rice and falafel. CDI - handles were removed. Observed a knife stored between 2 prep units; knife was removed. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat violation 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a freezer labeled "household freezer" in use in the dry storage area. Remove and replace with an NSF/ANSI approved freezer.
4-501.11 Maintain equipment in good repair. - Observed rusty shelves in the walk in cooler and dry storage. PIC replaced one rusty shelf in dry storage since the last inspection. |