|
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 fried plantains under heat lamp below 135F. CDI: Plantains were used within 30 min of cooking. EHS recommends placing item on TPHC if temperature cannot be maintained. PIC also turned off fan that was blowing toward the holding area. Items later in the inspection were above 135F. |
|
20
|
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 items in walk in cooler holding above 41F. CDI: Maintenance person called and he arrived within 20 min and had the cooler running below 41F by end of inspection. Food began to move toward 41F. No items in walk in were more than 2 days old. Observed some items in prep top above 41F. Items had been pulled from the walk in that was running 45F within the hour. CDI: Items rapidly cooled in walk in freezer and then brought back to the line. Observed some items in cooler drawer above 41F. EHS noticed that cooler drawer was not shutting all of the way. CDI: Cooler drawers shut and products began to come down. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Through discussion PIC stated that they will serve the sirloin steak items undercooked at the request of a customer. No asterisk or consumer advisory is present on the menu. CDI: PIC stated that they will only offer the product fully cooked from now on.
NOTE: No steak items were seen cooked to less than 145F today. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a bowl being used as a scoop for rice on the line. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed standing water in some areas including behind the rotisserie and in the back kitchen along walls. |