|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed 2 dented cans of hoison sauce. CDI: Product voluntarily discarded. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed berries stored over ready to eat items in the reach in. CDI: Items reorganized. Observed raw burger stored behind ready to eat items in the front of the drawer. CDI: Products rearranged. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cheese sauce cooling after 1hr 55 min at 116F. CDI: Product was rapidly reheated to over 165F.
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 cooling at a rate of .016F/min. CDI: Pasta cooled with ice. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed turkey burgers below 135F. CDI: Product was rapidly reheated to over 165F. |
|
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 smoked tomato bleu sauce from 10/24, turkey from 10/31, black bean burgers from 10/31 and eggs date marked 10/24 but per PIC they were done 11/4. CDI: Eggs properly labeled. All other items voluntarily discarded. Observed black bean burger in cooler drawer date marked 11/1 but it was prepared 10/31. CDI: Product was voluntarily discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
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 cheese sauce cooling in deep large pan. CDI: Product rapidly reheated and then placed in shallow pans, on ice, with ice wands, and stirring. Observed pasta cooling in deep, covered container. CDI: Product placed in a perforated pan with ice on it and stirred.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility is cooking and cooling a large amount of products. A better cooling system must be put in place, more cooling refrigeration shall be provided, or menu changes may be required. |
|
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 large white storage container lid with large crack in it that is covered with duct tape. Replace lid. |
|
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 holes in wall where dish drying racks are. REPEAT VIOLATION Previous violation corrected. |