|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - Pf Observed dish plate thermometer reaching 157F. CDI: Facility has moved to using the 3-comp sink. Facility serves all food on single service items. |
|
18
|
0
|
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 tomatoes cooling in reach in at a rate of 0F/min. CDI: Tomatoes relocated and cooling method changed. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tofu sauce holding below 135F. CDI: Product rapidly reheated to over 165F. REPEAT VIOLATION Improvement from previous inspection as there were less items out of temperature. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 date marks on onions and mushrooms are for 9/26 when product was cooked on 9/24. CDI: Items properly dated. Observed no date mark on several pans of collard greens. CDI: products date marked. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no times marked for lettuces held on TPHC at sandwich area. CDI: Lettuces marked. Observed some pizzas labeled for 5 hours of holding, instead of 4. CDI: Pizzas properly labeled. REPEAT VIOLATION Previous violation corrected. |
|
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 tomatoes cooling in reach in cooler while tightly covered. CDI: Product moved to walk in for rapid cooling. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed split gasket on reach in cooler door in burger venue. |