|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw steak stored over ready to eat salsa in walk in cooler. CDI: Steak relocated.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes stored over ready to eat items in reach in cooler. CDI: Tomatoes relocated. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed no records for non-continuously cooked food items since 2/13/2020. No records for salmon and chicken in the walk in. CDI: Product was voluntarily discarded. |
|
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 pasta salad and tuna salad cooling at 0F/min in reach in cooler. CDI: Items were uncovered. Tuna was spread out. Product cooling at proper rate by end of inspection. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in ice well holding above 41F. Observed items in flip top to left of main cooking flat top holding above 41F. These items were double panned. Observed goat cheese in prep top, across from previously mentioned flip top, above 41F. Observed milk products in reach in IRD cooler above 41F. CDI: All items above 41F were voluntarily discarded. Observed cut sausage and tomatoes cold holding above 41F in buffet reach in. CDI: Items rapidly cooled at proper rate during inspection. Tomatoes reached 39F. REPEAT VIOLATION |
|
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 pasta salad cooling cooling while tightly covered and tuna salad cooling in deep container in reach in cooler. CDI: pasta salad uncovered and tuna salad was spread out. REPEAT VIOLATION |
|
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 rusted shelving in walk in cooler with salsas and dairy. Observed peeling shelving in reach in cooler for servers with juices. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some tape and tape residue on outsides of containers stored as clean. CDI: Tape removed and some pans taken to dish area. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing tiles along exterior wall of walk in cooler. REPEAT VIOLATION Previous issue corrected. |