|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside walls of the ice machine and at the ice chute connected to the soda machine. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P PIC indicated the beef roast is partially cooked during the first cooking step, then cooled, then fully cooked during a second reheat step. CDI- advised PIC to discontinue this practice and to follow roast chart for appropriate cooking of roast. Provided Roast chart and non-continuous cooking procedures today. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several food items in a flip top cooler cold holding above 45F (see chart). CDI- products in the bottom portion of the flip top cooler were relocated to the walk in cooler, items in the top section will be placed on TPHC and discarded if not sold within 4 hours. Restaurant owner indicated a repair technician is scheduled to look at the unit tomorrow. VR within 10 days. |
|
31
|
0.50
|
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 a large beef roast cooling in the walk in freezer at 91F at 3:10PM. At 4:10PM, the beef roast was 70F. EHS also observed potato soup cooling in a high volume, low surface area contianer in the walk in cooler while covered in plastic wrap. CDI- beef roast was split into portions, the soup container had bags of ice placed in it to facilitate rapid cooling. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper concentrations. Observed 2 sanitizer buckets at ~50ppm quat concentration. Maintain buckets between 150-400ppm. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls used for saucing wings/seasoning fries being stored clean and stacked while wet. |