|
14
|
0
|
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 multiple tongs, container lids, and dicer blade with food debris build up. CDI PIC moved soiled items to 3 comp sink to be washed properly. |
|
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 41F. -P Observed cooked beef made at 9 AM at 72F (see temp chart). EHS determined cooked beef failed to cool properly. CDI EHS discussed cooling parameters with PIC and PIC voluntarily discarded cooked beef. |
|
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 cooked chicken, tuna salad, potato salad, and mozzarella cheese cold holding above 41F (see temp chart). EHS noted large portions of TCS foods in covered plastic containers and ambient temp of 2 door reach in was 57F. CDI PIC voluntarily discarded food items above 41F. Repeat violation. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pasta, shredded mozzerella cheese, and chicken cooked/prepped the day prior without a date label. CDI PIC labeled containers during the inspection. Repeat violation. |
|
31
|
0.50
|
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 Observed large portion of cooked beef in a covered container that failed to cool properly (see violation #18). CDI PIC voluntarily discarded cooked beef and EHS discussed proper cooling methods. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed 2 door reach in unit with an ambient temp of 57F-60F. PIC stated they will have unit serviced and hold non-TCS foods in unit until fixed. Verification required in 10 days. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors and walls with food debris build up. Ensure to increase cleaning frequency. |