|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw poultry thawing in one bay of the preparation sink and curry cooling in an ice bath in the second bay of the preparation sink. Also observed potatoes on the prep sink drainboard directly beside the bay with the thawing poultry. Moved raw poultry to walkin cooler. Potatoes were discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed fried chickpeas sitting out. They are dried and fried for garnishes. They are a heat treated plant food so must remain under temperature control or be placed on TPHC (time as a public health control). Facility marked with start and discard time during the inspection. Observed garlic butter sitting out in front of the grill. This also was moved to TPHC. Form filled out with facility during the inspection.
Observed blanched parsnip in prep unit top at 44F. It was relocated to rapidly chill to 41F in walkin cooler. This was the only item in this unit out of temperature.
Observed Caesar dressing and ranch dressing at 45-50F in prep unit at dessert/salad station. The unit lid was propped up because the ladels are holding it open. Only the hazardous dressings were moved to the walkin to chill to 41F. Rest of unit was properly holding temperature.
Observed server cooler holding butters and milks at 44F. All were voluntarily discarded. Unit will be serviced before it is used for TCS foods again. Unit was turned down and it was holding an ambient temperature of 38F before end of inspection. Continue to monitor unit. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 Facility has good cooling practices in place but I did observe gnocchi that had just been placed in the prep unit at 43F. It needed to be cooled to 41F before being placed in the unit. Checked the unit after at least 40 minutes and it wasn’t cooling in the prep unit. So, they moved the pans to the walkin cooler. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. All sanitizer buckets were below 150ppm Quat. Dispenser was not properly dispensing. It was corrected during the inspection and buckets were filled with Quat at 150ppm Quat. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Gaskets on salad prep unit are split but order has already been placed for new ones. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. The sanitizer bay piping underneath the 3 compartment sink is leaking. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid open. |