|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed cheddar cheese stacked on prep unit shelf without barrier or covering. CDI - Bottom of stack was discarded and covering provided for remaining cheese. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed squeeze bottle tops, measuring cups, and other utensils stored with food residue. CDI - All items removed for rewash. |
|
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 LTO mix cooling in walk in; cooling parameters were not met with a 2 degree drop in 30 minutes. CDI - Containers were uncovered and placed on top shelf in walk in to cool rapidly. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mozzerella, brie, raw hamburger, and pulled pork cold holding above 45F. CDI - Ice placed on items in flip top part of unit. Raw hamburger pulled to walk in to cool rapidly.
Observed cole slaw, pimento cheese, tomatoes, and guac cold holding above 45F on main prep line. CDI - Cole slaw, pimento cheese, and tomatoes would all be used for immediate service items. Guac holding at 47 from previous day was discarded.
Observed blanched french fries holding at 50F in unit. CDI - Fries discarded and replaced with fries from walk in cooler.
Observed chipotle ranch, ranch, Bad Daddy's sauce, LTO mix, and milk holding above 50F in expo cooler. Thermometer read ambient temperature of 55F. CDI - All items were voluntarily discarded. REPEAT. Verification required within 10 days of inspection. |
|
21
|
0
|
Proper date marking and disposition |
No |
No
|
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 sausage patties in prep cooler without date mark. PIC could not identify when sausage patties were made. CDI - Item voluntarily discarded.
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 blanched fries with incorrect date mark. Fries were date marked Friday 4/26 and PIC stated they were actually made the previous day. CDI - Fries voluntarily discarded. Observed corn salsa with date mark of 4/16 in walk in cooler. CDI - Corn salsa was voluntarily discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 cheese cooling in prep unit, prep unit not approved for cooling. Observed corn on the cob cooling on stacked sheet trays on counter. Observed LTO mix cooling covered in densely packed pans, stacked on shelving in walk in cooler.
CDI - Ice placed on cheese in prep unit. Corn moved to freezer for rapid cooling. LTO mix uncovered and cooled on top shelf of walk in cooler. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of pickles and feta cheese stored on floor in walk in #2. REPEAT. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth used with sanitizer stored on counter at bar. Stored wet rag in sanitizer bucket or use dry rags after each use. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed equipment throughout facility in need of cleaning. REPEAT. |