|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling3-501.14 Ensure all time/temperature control for safety (TCS) foods are cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 45F.Observed cook/cool chart for multiple meats. Observed cooling temps and times to achieve less than 30 F per hour which will not meet cooling parameters.CDI- through instruction |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding3-501.16 Ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above.Observed tandoori chicken, wings and potatos on hot bar held at less than 135 F(see temp chart ). CDI- potatos and tandoori chicken removed to reheat wings placed on time. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F.Observed kale like green and spinach at 49-60 F at jiuce/coffee bar not under refigeration. CDI- refigeration or TPHC to be used |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed multiple cooked meats in pizza rea Ch unit at 2-4 days from cooking not date marked. CDI- date marking corrected |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health ControlRules require written procedures be present and followed to use TPHC.Observed empenadas and garlic rolls not recorded. CDI- log corrected |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensRules require a proper Consumer Advisory(CA) for undercooked or raw proteins. Observed no CA for london broil or seared tuna. Did not observe CA for sashimi fish.VR |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling MethodsRules require effective cooling methods for TCS foods. Obs-erved cooked beef in wrapped container in cold hold equipmentt at 130 F. CDI- removed to flash cool |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Food Display-Preventing Contamination by ConsumersRules require proper shielding of exposed foods from public at self service. Observed facility has removed shielding from bagel/bakery case.VR for shielding |