|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed rare seared ahi tuna stored above ready to eat foods in reach in prep cooler. CDI - Manager reorganized to correct storage order. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
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 cold hold violations due to inproper cooling when prepped earlier this morning.
Observed raw shrimp and coconut shrimp cooling in walk in cooler. No change in temperature observed in about an hour of time; would not meet cooling parameters. CDI - PIC started ice baths for raw shrimp and uncovered coconut shrimp to cool rapidly. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mango salsa hot holding at 122F. CDI - Mango salsa voluntarily discarded. |
|
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 halved tomatoes, citrus aoili, and sliced tomatoes in flip top unit holding above 41F. CDI - All tomatoes were discarded. Aoili was placed in freezer to cool rapidly.
Blanched asparagus and chipotle butter were holding in vegetable cold hold unit at 50F or above. Ambient temperature of cooler reading 60F. CDI - All items in cooler were voluntarily discarded. PIC turned down cooler to reach 41F or below.
Kale, tomatoes, and boiled egg in side prep unit were holding 50F or above. CDI - All items voluntarily discarded. Facility will use ice to hold items cold until work order can be placed for equipment.
Observed bleu cheese olives at the bar cold holding at 63F. CDI - Item discarded and facility will add item to TPHC moving forward. Visit will be made within 10 days of inspection to ensure cold holding equipment is working properly. |
|
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 prepped items from earlier this morning not used for immediate service and attemped to cool in prep cooler not manufactured for cooling.
Observed raw shrimp portioned in plastic wrap cooling in densely packed plastic containers. CDI - PIC started containers of raw shrimp in ice baths.
Observed coconut shrimp cooling on speed rack covered in plastic wrap. CDI - Uncovered coconut shrimp to cool rapidly. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
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 utensils holding in standing hot water at 126F. CDI - Manager removed utensils for rewash and disposed hot water.
Observed measuring cup handles in food products on prep line. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean lids stored in plastic container with dirty standing water in the bottom. |