|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean that had not been used today with food residue on the underside of blade. CDI: Slicer sent to be properly cleaned. |
|
18
|
0
|
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 45F. -P Observed marinara sauce cooling at a rate of 0.45F/minute, where a rate of 0.54F is required. PIC stated that sauce had been cooling for an hour and a half at the time of initial temperature. CDI: PIC added ice to ice baths for marinara and stirred using ice wand to rapidly chill below 70F. |
|
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 all TCS items in salad flip top unit holding above 41F, as well as chicken in flip top unit adjacent to steam wells holding at 46F. See temp chart for more details. CDI: Raw chicken placed on ice to rapidly cool to 41F, and all TCS items were removed from salad unit and placed into walk in unit for rapid cooling. PIC realized that someone had hit the temperature control dial and raised the holding temperature of the unit, and subsequently turned the unit back down to hold 41F. REPEAT. |
|
21
|
0
|
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 corned beef dated for 02/13 (9 days shelf life) in walk in unit. CDI: Product discarded. |
|
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 Observed an asterisk being used to denote that certain dishes on the brunch menu come with sides, as well as the same asterisk being used to denote items served raw or undercooked, creating confusion. CDI: PIC removed asterisk and re-printed menus. |
|
31
|
1
|
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 a pan of soup at 66F in a reach in freezer in expo area, as well as three tubs of marinara sauce cooling in ice baths with ice wands where most of the ice had melted. CDI: Ice added to cooling baths for marinara, and soup was voluntarily discarded. REPEAT. |