|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a container of raw eggs stored above ready to eat sauces in the bottom of the prep cooler. Never store raw proteins over ready to eat foods. CDI- Eggs moved to bottom shelf of cooler. Repeat violation. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight black build up inside the ice machine. The inside of the tea urn nozzle had significant black build up. The glasses stored beside the drink station were stored with the lip contact surface face down touching a sticky surface that was in need of cleaning. CDI- The tea urn nozzle was cleaned. The glasses were put in the ware washing machine and the sticky surface was cleaned and sanitized. |
|
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 two small containers of rice in the bottom of the prep cooler at 46F. The rice had been placed in the containers last night with lids. Ensure TCS items are properly cooled. CDI- Rice voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the prep top cooler holding TCS items at 42F - 43F. As of January 1, 2019 all TCS items in cold holding must be maintained at 41F or below. Today is facility's first inspection in 2019. CDI- PIC will be calling a repair person to look at unit today. A visit will be made to ensure cooler is repaired and holding TCS items at 41F or below. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of degreaser with no label. CDI- Bottle properly labeled. |
|
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 two containers of rice from last night at 46F in the bottom of the prep cooler. Rice had been placed in containers last night with lids. Use proper cooling methods in order for TCS foods to cool within the proper parameters. CDI- Rice voluntarily discarded. Repeat violation. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of sauces that are not easily identifiable with no labels. Be sure to label bottles. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on shelving and racks. Increase cleaning frequency. |